Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Frozen Feast
Print
Total:
4 hr 30 min
Prep:
20 min
Inactive:
4 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

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 prepared horseradish
  • 2 teaspoons celery seed
  • 1 handful fresh cilantro leaves, chopped
  • 2 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • 1 (32-ounce) bottle vegetable or tomato juice, preferably organic
  • 1/2 cup vodka*
  • Kosher salt and freshly ground black pepper
Shrimp:
  • 1 red onion, cut in half
  • 1 lemon, cut in half
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 pound large shrimp, shells on
Dressing:
  • 1 cup creme fraiche or sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 1/2 bunch fresh chervil, chopped
  • 1/2 bunch fresh chives, chopped
  • Kosher salt and freshly ground black pepper
  • Watercress, for garnish
  • Lemon wedges, for garnish
  • Extra-virgin olive oil, for drizzling

Directions

Special equipment: 4 (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

Cook's Note

*If not using, add an additional 1/2 cup tomato juice

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