Vodka-Poached Shrimp with Bloody Mary Cocktail Sauce

I used to mix cocktail drinks so I always have spirits laying around in the kitchen.  I don’t drink them myself so they have been just sitting around.  I’ve been looking around how to use them in cooking rather than drinking and the one spirit that comes up most often is vodka.

My vodka of choice is Grey Goose, so I always have this stuck in my freezer.  Every time I open the freezer, I always wonder when this bottle will ever get consumed.  But now I have it.  And it’s so simple.  And it’s almost no work.  Get a bunch of friends together to eat this vodka infused shrimp with vodka cocktail sauce, and make a lot!  It even goes great with vodka on the rocks!  Salute!

For the Vodka-Poached Shrimp

½ cup (118 ml) vodka
juice of ½ lemon (makes about 2 tablespoons [30 ml])
2 teaspoons (11 g) sea salt
½ teaspoon (2.25 g) black pepper
24 peeled and deveined raw shrimp with tails

For Bloody Mary Cocktail Sauce (I halved this recipe for this blog)
1 cup (237 ml) ketchup
½ cup (118 ml) chili sauce
3 tablespoons (45 ml) prepared horseradish
1 tablespoon (15 ml) vodka
juice of ½ lemon (makes about 2 tablespoons [30 ml])
1½ teaspoons (8 ml) Worcestershire sauce
1 teaspoon (5 ml) hot sauce
¼ teaspoon (1.13 g) celery salt
¼ teaspoon (1.13 g) ground black pepper

Here are all the ingredients used in this recipe.  Grey Goose vodka is a high end vodka that is usually enjoyed straight and chilled.

We will start by doing the shrimp first.  The shrimp needs to be deveined and peeled, but leave the shell on the tails so it’ll be easier to hold when dipping into the sauce.

In a small saucepan, bring to a boil on medium high heat (7 on my stove) the lemon juice, salt, pepper and vodka.

After the salt has dissolved into the liquid, put the shrimp in and boil until they just turn pink.  This should take about 2 minutes.

This looks about done.

Drain the liquid and chill the shrimp for an hour.

While the shrimp is chilling in the fridge, let’s work on making the cocktail sauce.

Put the ketchup, chili sauce, horseradish, vodka, lemon juice, Worcestershire sauce, Tabasco, celery salt and pepper together in a bowl.

Thoroughly mix until well combined.

I usually like to present this appetizer in a large martini glass.  Enjoy!  Don’t get drunk off the food!

– These were actually the wrong sized shrimp.  You should be using the large prawns instead.
– Grey Goose Vodka is so smooth that you really can not “taste” the vodka in neither the shrimp nor the sauce.  If you want this dish to have a little bite, use vodka that has bite.  Perhaps Absolut, Smirnoff, or Skyy.

Original Recipe: Coastal Living Magazine, October 2011.

– Max

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