Recipes

BLUE SHRIMP BLOODY MARY DRESSING, FRESH HORSERADISH

INGREDIENTS

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

METHOD

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.

GARNISH

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

BLOODY MARY DRESSING

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