“This is a delicious and refreshing take on the bloody Mary and extremely good for you”
Prep time: 5 minutes
Cooking time: 3 minutes
1 pound shrimp de-shelled de-veined and washed
3 tablespoons white wine
2 bay leafs
½ teaspoon sea salt (for water)
1 cup ketchup ‘Hines’ Brand only
1 teaspoon horseradish sauce
1 ½ teaspoon fresh lime juice
1 teaspoon Worchestersauce
1 light dash Tabasco hot sauce
¼ teaspoon sea salt (for cocktail sauce)
Add the ketchup, horseradish sauce, lime juice, Tabasco sauce, sea salt to a medium size mixing bowl and mix until well blended, around 1 minute and set aside.
Add 3 cups water to medium size pot then add the wine, Bay leaf, dash of lime juice and sea salt. When water is at a rolling boil add the shrimp one by one and boil for 3 minutes. Remove shrimp and place immediately in mixing bowl with the ice water and mix with hand until the shrimp are ice cold.
Remove shrimp from water and strain completely. Place on lip of wine glass and add 6 tablespoons of the sauce to the bottom of the wine glass and serve.
All recipes by Chef Eddy -Resident Chef healthy & Fitness Talk