2011 Sheri Castle Recipe

Bloody Mary Shrimp Cocktail
(makes 8 – 12 servings)
Chef: Sheri Castle, author of The New Southern Garden Cookbook

Sauce
½ cup cocktail sauce or chili sauce
¼ cup pepper vodka
¼ cup fresh lemon juice
2 tablespoons bottle horseradish – to taste
1-teaspoon hot sauce
¼ teaspoon celery seed
2-tablespoon cane cola (optional)
¾ teaspoon kosher salt – to taste
¼ teaspoon coarsely ground black pepper – to taste

Whisk together the chili sauce, vodka, lemon juice, cola, horseradish, Worcestershire, hot sauce, celery seed and cola in medium bowl.  Season with salt and pepper.  Cover and chill for at least 30 min.

Shrimp
2 quarts water
2 tablespoons kosher salt
1-pound large shrimp (21-25 count)
1 cup very thinly sliced scallions
Dilly beans and pickled okra to garnish

Bring the water to a boil in large saucepan.  Add kosher salt and stir until dissolved.  Remove the pan from the heat, add shrimp, cover and let stand only until the shrimp are opaque, 5 – 8 minutes.  Drain in colander and rinse under cold running water.  When shrimp are cool, blot them dry, cut them into bite-sized pieces, and transfer into a large bowl.  Stir in the celery and scallions.

Just before serving, stir the sauce into the shrimp mixture.  Divide among serving pieces, garnish with dilly bean and okra pod or two, and serve.

Make –Ahead Note:  The sauce can be made up to 1 day ahead.  Store covered and refrigerated.  Stir well before using.  The shrimp, celery and scallion mixture can be made up to 4 hours ahead.  Cover and refrigerate.  Let stand at room temperature for 30 minutes before using.