Recipes

BLUE SHRIMP BLOODY MARY DRESSING, FRESH HORSERADISH

10 oz POACHED BLUE PRAWNS (PEELED AND DEVEINED DICED)

½ oz SHALLOTS (PEELED AND FINELY CHOPPED)

1 oz PICKLED VEGETABLES (DICED)

½ oz PICKLED ONIONS (DICED)

2 oz TOMATOES (PEELED AND FINELY CHOPPED)

1 tsp CHOPPED OLIVES

2 oz OLIVE OIL

COMBINE ALL THE PRAWN INGREDIENTS TOGETHER AND PLACE IN REFRIGERATOR OVERNIGHT

BLEND THE DRESSING INGREDIENTS IN A BAR BLENDER UNTIL SMOOTH AND SEASON TO TASTE WITH SALT, PEPPER, AND TABASCO

RUB THE RIM OF TWO SHOT GLASSES WITH LEMON JUICE AND DIP INTO SEA SALT

MIX THE BLOODY MARY DRESSING WELL AND POUR INTO GLASSES

GARNISH WITH THE CELERY HEARTS AND PLACE INTO CENTER OF PLATE

ARRANGE THE PRAWN MIXTURE AROUND THE GLASSES, DRIZZLE WITH REMAINING LEMON JUICE AND SPRINKLE WITH MICRO GREENS

WITH A VERY FINE GRATER, GRATE THE FRESH HORSERADISH OVER THE ENTIRE DISH

SERVE IMMEDIATELY

1 tsp FRESH HORSERADISH (PEELED)

½ LEMON (JUICE)

1 oz CITRUS SEA SALT

2 pc CELERY STEM (FROM CELERY HEART)

2 oz TOMATOES

PINCH OF MIXED MICRO GREENS

4 oz TOMATO (CUT INTO CHUNKS)

2 oz VODKA

3 oz TOMATO JUICE

½ LEMON (JUICE)

1 tsp PREPARED HORSERADISH

DROPS TO TASTE TABASCO

PINCH BLACK PEPPER

½ tsp DIJON MUSTARD

PINCH CELERY SALT

DILL WEED

GARLIC

WORCESTERSHIRE SAUCE