Bloody Mary Shrimp Cocktail

Sunday, July 15, 2012

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I continue to boycott this incessant heat which has been plaguing the North East for the last several weeks by making two things: cold appetizers and cold cocktails, with a few other things thrown in here and there. Recently a concoction was created around these parts that somehow fills both functions, a part cocktail and a part appetizer. I blame it on the heat.

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This recipe is for a shrimp cocktail with a vodka-infused tomato sauce. The sauce starts out as wanting to become an ordinary, decent cocktail sauce. And just like any well-meaning cocktail sauce it likes to hang out with its two pals, horseradish and lemon juice. What it doesn't know is that its two pals also sometimes like to hang out with tomato juice and vodka. So our friend gets a taste and things get a little carried away. It goes through several crises and realizes it has been missing some spice in its life, so it also gets a red hot cayenne pepper. And just like that, it turns into a Bloody Mary hybrid.

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You can serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However for most efficient and effective delivery of this sauce, porcelain Chinese soup spoons are best. They're perfect for single servings, avoid the issue of double-dipping, and can hold a sufficient amount of sauce to allow it to fulfill its promise of going straight to your head.

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As always, feel free to adjust the proportion of the vodka to the sauce to suit your own preference for a stronger taste or one with less bite.

Bloody Mary Shrimp Cocktail
(makes 16 single servings)

You will need
16 medium to large shrimp, cooked, peeled and deveined
3 tbsp tomato paste
1/3 cup (80 ml) water
1 oz (30 ml) vodka
2 1/2 tsp freshly squeezed lemon juice
1/2 tsp horseradish
1/8 tsp sugar
salt and pepper to taste
cayenne pepper, to taste
jalapeño slices (optional, for garnish)

Directions:
Whisk tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add vodka, lemon juice, horseradish, and sugar. Season to taste with salt, pepper, and cayenne. Place in a small serving bowl and serve as a dipping sauce for the shrimp; alternatively serve individually in porcelain soup spoons by adding about 1/2 tbsp of sauce into each spoon, topped with a shrimp and a jalapeño slice. Serve chilled.

9 comments:

Susan said...

What a wonderful idea & gorgeous presentation!

It's still unseasonably cool in SoCal...

Pretzel Thief said...

This?

"[...] just like any well-meaning cocktail sauce it likes to hang out with its two pals, horseradish and lemon juice. What it doesn't know is that its two pals also sometimes like to hang out with tomato juice and vodka. So our friend gets a taste and things get a little carried away. It goes through several crises and realizes it has been missing some spice in its life, so it also gets a red hot cayenne pepper."

LOVE this and I love you for putting it so awesomely!

:-)))

Also, mmmmm, Bloody Mary shrimp cocktail...!

Hey, I have a great summer recipe if ever you feel like something different to all the other delish things you've been cooking.

- Cook up spiral pasta al dente (as if there's any other way :D)
- While it's draining and cooling, take out tuna from cans (I usually get 2x or 3x 185g chunky tuna in olive oil) into a mixing bowl, mash it up a little with a fork (but not too much)
- Add chopped up spring onions (a whole bunch) (I think you guys call them scallions) to the tuna
- Then proceed to add a very generous squeeze of mild mustard and generous spoonfuls of Dijon mustard, too (you should add enough of the two so that it's very yellow, "saucy" in consistency and tangy but not overpoweringly so
- You can also add a bit of nice European mayo (like Thomy) to the mix or dijonnaise
- Speaking of mixing, mix all of that up with a spoon until it's all evened out and stirred through
- Add to the cooled/drained pasta and mix THAT properly
- Eat

You can eat it straight away or cool it for an hour or so in the fridge; either way is yummy.

If it stays in the fridge overnight it tends to "stiffen" lightly and lose the tangy kick, so I would add some fresh mustard when you put it into a smaller bowl for eating. :-)

xo

Kat said...

@ Pretzel Thief - that sounds like a really great summer recipe. I love the generous addition of the mustard to the pasta salad, it should go really well with the tuna (and yes, I have no idea why they're called scallions). You should start sharing more of these recipes!!

Maria at inredningsvis.se said...

MMM that looks divine:) and thanks for sweet words on my blog.

have a great week.

LOVE Maria at inredningsvis

Eileen said...

Those shrimp are just beautiful! I love bloody marys, so I'm super excited by this new appetizer twist. :) Now I just have to throw a dinner party at which I can use them to wow all my meat-eating guests...

From Valeries Kitchen said...

You had me at vodka.

Pretzel Thief said...

"You should start sharing more of these recipes!!"

Oh honey, no.

Bahahah.

Quite frankly I think I'm talentless for writing recipes...oh, lemme just say it, I suck. Hee! I struggled even in ensuring this recipe wasn't nonsensical and that I had included everything.

Maybe I'll do a once-in-a-blue moon recipe post...maaaaybe. :P

Yes, the mustard with the tuna goes brilliantly, and the spring onions too...it all complements the other.

:-)))

shelly said...

Great photo's. I love food photography but I'm sort of lacking the cooking skills.

Diana said...

That is such a great idea! This looks really good. I have to try it out!! Thanks so much!!!

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