Frozen Bloody Mary Shrimp Cocktail

Recipe Ingredients

		Bloody Mary
1/2		Lemon - cut into wedges
		= (save other 1/2 for dressing)
1/2		Lime - cut into wedges
		= (save other 1/2 for dressing)
1 tablespoon	15ml	Prepared horseradish
2 teaspoons	10ml	Celery seed
1		Handful fresh cilantro leaves - chopped
2		Worcestershire sauce
2		Hot sauce
1		Vegetable or tomato juice - (32 oz) - preferably organic
1/2 cup	118ml	Vodka
		= (if not using, add an additional 1/2
		Cup tomato juice)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Shrimp
1		Red onion - cut in half
1		Lemon - cut in half
2		Bay leaves
1/2 teaspoon	2.5ml	Black peppercorns
1 lb	454g / 16oz	Large shrimp - shells on
		Dressing
1 cup	237ml	Creme fraiche or sour cream
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Prepared horseradish
1/2		Lemon - juiced
1/2		Lime - juiced
1/2		Fresh chervil - chopped
1/2		Fresh chives - chopped
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Watercress - for garnish
		Lemon wedges - for garnish
		Extra-virgin olive oil - for drizzling

Recipe Instructions

Special equipment: Four (4 to 6-ounce) molds, preferably metal

Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.

Poach the Shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium-size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.

Make the Dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.

Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E20) - from the TV FOOD NETWORK

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