Posted on | March 30, 2007 | 17 Comments |
I am not a big Bloody Mary fan, I like the taste, but don’t really like to drink a glass full of it. So when I saw Rachael Ray whipping up a Bloody Mary dipping sauce on Food Network for Halloween, I had to try and recreate it at home. After several tries, I got one mix that I really liked. This makes a great dipping sauce for Shrimp instead of regular cocktail sauce.
- 1 finely chopped shallot
- 2 tbsp Worcestershire sauce
- 2 tbsp hot Tabasco sauce
- 1 cup canned tomato sauce
- 1 tsp horseradish
- 1 tbsp garlic powder
- 1 tbsp cayenne powder
- 2 tbsp fresh lemon juice
- 1/2 cup vodka (optional)
- salt for taste
- 1/2 tbsp ground black pepper
- 1 tbsp olive oil
Heat oil in a saucepan. Add chopped shallots and saute till the shallots turn soft. Add vodka and reduce by about half quantity. Add all the sauces, horseradish and the spices. Stir well to combine and let the sauce boil. When it starts to bubble stir well and season with salt and pepper. Let it cool down to room temperature.
Cut out a small portion from the top of a firm round tomato of desired size, so that it looks like a cup. Clean the inside by removing the flesh and seeds from inside. ( I normally chop up the top part and the inside of the tomato and use it in the sauce while cooking.) Pour the Bloody Mary sauce to fill about 3/4th of the tomato. Arrange cooked shrimp inside the tomato as shown in the picture. Squeeze a lime on the shrimp and season with salt and pepper.
A bunch of tomatoes filled with shrimp is a very pretty arrangement for a party. The sauce can be prepared a day in advance, and read-to-eat cooked shrimp is available in stores, an easy appetizer course.
The Salad Cup
The tomato I used for the bowl is a hybrid variety called Dulcinea™ Rosso Bruno™. It is available in all the organic grocers at least in Seattle. These are very tasty tomatoes and are excellent in salad. More info here: http://www.dulcinea.com/rosso_bruno_faq.html .
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