Frozen Bloody Mary Shrimp Cocktail
- Level: Intermediate
- Yield: 4 servings
- Total: 4 hr 30 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 10 min
Ingredients
Bloody Mary:
1/2 lemon, cut into wedges (save other 1/2 for dressing)
1/2 lime, cut into wedges (save other 1/2 for dressing)
1 tablespoon prepared horseradish
2 teaspoons celery seed
1 handful fresh cilantro leaves, chopped
2 dashes Worcestershire sauce
2 dashes hot sauce
1 (32-ounce) bottle vegetable or tomato juice, preferably organic
1/2 cup vodka*
Kosher salt and freshly ground black pepper
Shrimp:
1 red onion, cut in half
1 lemon, cut in half
2 bay leaves
1/2 teaspoon black peppercorns
1 pound large shrimp, shells on
Dressing:
1 cup creme fraiche or sour cream
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1/2 lemon, juiced
1/2 lime, juiced
1/2 bunch fresh chervil, chopped
1/2 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper
Watercress, for garnish
Lemon wedges, for garnish
Extra-virgin olive oil, for drizzling
Directions
Special equipment:
4 (4 to 6-ounce) molds, preferably metal- Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
- Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
- Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
- Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil
Cook’s Note
*If not using, add an additional 1/2 cup tomato juice