Frozen Bloody Mary Shrimp Cocktail

This is a really interesting recipe I found online that comes from Tyler Florence.  You can choose to serve the Bloody Mary on the rocks as a beverage or, and this is the really interesting part, pour it into metal molds, freeze for 4 hours or overnight, unmold on a chilled salad plate, surrounded by the dressed shrimp and watercress.

I chose to make a nice pitcher of Bloody Mary, and serve it on the rocks at my recent brunch.  I’m sorry I didn’t get a photo of it because it was quite pretty with the lemons, limes, and cilantro floating around in it.  It was  also quite tasty which is why I guess I never got the photo!

The dressing for the shrimp is a nice alternative to the typical cocktail sauce that we all love.  It calls for fresh chives as well as fresh chervil.  I had difficulty finding fresh chervil, so I substituted whatever fresh tarragon I had left in the garden for it, since I read they are a bit similar in taste. It went especially well with those Bloody Marys!

Frozen Bloody Mary Shrimp Cocktail

Bloody Mary

½ lemon, cut into wedges (save other ½ for dressing

½ lime, cut into wedges (save other ½ 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

½ cup vodka*

Kosher salt and freshly ground black pepper

*If not using, add ½ cup tomato juice

Shrimp

1 red onion

1 lemon, cut in half

2 bay leaves

½ teaspoon black peppercorns

1 pound large shrimp,  shells on ( I used shelled and deveined shrimp, tails-on)

Dressing

1 cup creme fraiche or sour cream

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

½ lemon, juiced

½ lime, juiced

½ bunch fresh chervil, chopped

½ bunch fresh chives, chopped

Kosher salt and freshly ground black pepper

Watercress, for garnish

Lemon wedges, for garnish

Extra-virgin olive oil, for drizzling

Special equipment: 4 (4-6-ounce metal molds)

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 vodka; stir, taste, and season with salt and pepper.  Serve on the rocks as a beverage or pour into the molds and freeze 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 cool enough to handle, peel and devein  them. 

Note:  I would prepare the shrimp ahead and keep them well chilled, even overnight, until ready to dress them.                                                       

Make the dressing: In a bowl combine the creme fraiche or sour cream, mustard, horseradish, lemon juice, lime juice, chervil (or tarragon), 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.