With heat wave after heat wave hitting New York, I thought it would be a good idea to share a refreshing recipe. Bloody Mary Shrimp Cocktail takes the classic tastes of a favorite brunch drink and combines it with perfectly poached shrimp to create winning combination.
16 jumbo shrimp with shell
1 lemon, cut in half
1 tablespoon Old Bay
½ of a lemon
1 (28 oz) can chunky style crushed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce, or to taste
2 ribs celery, finely chopped
4 shots vodka, cold
1 teaspoon ground black pepper
Fill a large stock pot with salted water, it should taste like the sea. Over medium heat bring water to a simmer, then combine the juice of half of a lemon. Old Bay, and shrimp to the pot. Poach them for about five to seven minutes or until they are pink and firm. Drain the shrimp and let them cool completely before peeling and deveining. Squeeze a quarter of the remaining half of the lemon over the shrimp and salt lightly.
In a bowl mix together the rest of the lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper.
Pour the sauce into chilled martini glasses and arrange the shrimp either around the rim, which is classic, or how you like best.