Shrimp Dean Martinis (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I just loved the Rat Pack - supper clubbing in Vegas. Too cool. (So is this shrimp cocktail...) Ingredients:
1 1/2 pounds super-size jumbo shrimp -- precooked or, peeled and deveined, tail on |
2 ribs celery, finely chopped |
2 rounded spoonfuls prepared horseradish |
1/2 lemon, juiced |
1 teaspoon hot sauce |
1/2 cup chili sauce |
1/2 cup ketchup |
1/2 cup vegetable juice (recommended: v8) |
salt and black pepper |
1 lemon, wedged |
Directions:
1. If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
2. Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.
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