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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a shot glass of dressing for pouring over the salad! No ID required. Ingredients:
1 tablespoon olive oil |
1 tablespoon shallot, finely minced |
1/4 cup vodka (or 1/4 cup stock) |
2/3 cup spicy vegetable juice (v8 juice, 5.5 ounce can) |
2 tablespoons worcestershire sauce |
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon sugar |
1 teaspoon prepared mustard |
1 teaspoon horseradish |
1/2 teaspoon celery seed |
1/2 lemon, juice of |
salt, to taste |
pepper, to taste |
8 ounces cooked medium shrimp (1 cup approximaetly) |
2 cups tomatoes, diced |
1 cup celery, thinly sliced |
1/2 cup english cucumber, diced |
1/3 cup pimento stuffed olive, cut in half |
1/4 cup red onion, sliced |
3 tablespoons fresh parsley, chopped |
1 tablespoon olive oil |
Directions:
1. DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
2. Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
3. Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
4. SALAD: Toss remaining ingredients together and season with salt and pepper.
5. Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
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