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Thursday, May 6, 2010

Vodka-Infused Shrimp Spoons

This appetizer is a show-stopper! If possible, serve in ceramic oriental-style soup spoons which can be rented for the occasion or you could also serve in small plastic soufflé cups if you prefer to go the disposable route. This is a blend of Shrimp Cocktail and the Classic Bloody Mary.
1 1/4 pounds Small Shrimp in Shell, (the 31/35 count) peeled and deveined
1 1/2 cups celery (about 3-4 ribs), very thinly sliced
1 cup Scallions (about 6), very thinly sliced

For The Sauce *

1/2 cup Tomato Juice (V-8 works well)
1/3 cup Vodka (preferably Absolut Pepper)
1/4 cup Fresh Lemon Juice
2 TB Bottled Horseradish (not drained), or to taste **
1 1/2 tsp Worcestershire Sauce
1 tsp Tabasco, to taste
1/3 tsp Black Pepper, to taste
3/4 tsp Salt, to taste

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 20 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions. Let chill for 30 minutes.

Whisk together all sauce ingredients. Let chill along with shrimp at least 30 minutes.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter. Makes about 50 spoons. Allow 2 to 3 per person.

* Sauce can be made 1 day ahead and chilled, covered.

** Be sure to use pure horseradish and not the prepared version which includes mayonnaise.

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