Shrimp Cocktail ("Bullshot")

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 shots
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1 cup shrimp stock or court bouillon

1 cup tomato juice, made from blended San Marzano tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

2 teaspoons prepared horseradish, optional

2 shots vodka

Ice cubes

4 shrimp, poached in shrimp boil, heads removed and peeled

4 lemon wedges


  1. Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate.
  2. To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.