Shrimp Cocktail with Bloody Mary Sorbet
- 3 tablespoons sugar
- 4 ripe plum tomatoespeeled, seeded and coarsely chopped
- 1/2 cup tomato juice
- 1 1/2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- Salt and ground white pepper
- Tabasco sauce
- 2 tablespoons minced fresh chives
- 18 medium shrimpshelled and deveined with the tails left on
- 1/4 cup plus 2 tablespoons savory greens juice
- 2 tablespoons dry vermouth
- 2 tablespoons sour cream
- 6 cilantro sprigs and 6 celery ribs with leafy tops, for garnish
- In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
- In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes.
- Drain, rinse with cold water and pat dry.
- Scoop the tomato sorbet into 6 martini glasses.
- Spoon 1 tablespoon of greens juice and 1 teaspoon of vermouth into each glass and garnish each serving with 1 teaspoon of sour cream, a cilantro sprig and a celery rib.
- Arrange 3 shrimp around the rim of each glass and serve.
sugar, plum, tomato juice, tomato paste, lemon juice, salt, tabasco sauce, fresh chives, greens juice, sour cream, cilantro
Taken from www.foodandwine.com/recipes/shrimp-cocktail-with-bloody-mary-sorbet (may not work)