october/noveMber 2013 Macon Magazine i 85
vodka-Poached
shrimp with Bloody
mary cocktail sauce
1/2 cup vodka
1/2 lemon
2 teaspoons salt
1/2 teaspoon black peppercorns
24 peeled and deveined jumbo raw
shrimp with tails
Combine vodka, lemon, salt and
peppercorns in a large saucepan;
bring to a boil over medium high
heat. Add shrimp and cook 2-3
minutes or until shrimp turn pink.
Drain. Chill shrimp one hour and
serve with Bloody Mary Cocktail
Sauce.
Bloody Mary Cocktail Sauce:
1 cup ketchup
1/2 cup chili sauce
3 tablespoons prepared horseradish
1 tablespoon vodka
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire
sauce
1 teaspoon hot sauce
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black
pepper
Combine all ingredients in a medium
bowl.
h o l i d a Y G u i d e 2 0 1 3
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