Prawn cocktail ( Bullshot )

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
250ml shrimp stock or court bouillon
250ml tomato juice, made from blended San Marzano tomatoes
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tsp prepared horseradish, optional
2 shots vodka
Ice cubes
4 shrimp, poached in shrimp boil, heads removed and peeled
4 lemon wedges
1) Begin by reducing the shrimp court bouillon. Take 250ml of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate.

2) To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.

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