Frozen Bloody Mary Shrimp Cocktail

TOTAL TIME: 4 hr 30 min
Prep: 20 min
Inactive Prep: 4 hr
Cook: 10 min
YIELD: 4 servings
LEVEL: Intermediate


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