Shrimp Cocktail ( Bullshot ) (Tyler Florence) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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