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  • 4servings
  • 30minutes
  • 186calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon shallot , finely minced

  2. 1/4 cup vodka (or 1/4 cup stock)

  3. 2/3 cup spicy vegetable juice (V8 juice, 5 1/2 ounce can)

  4. 2 tablespoons Worcestershire sauce

  5. 2 tablespoons red wine vinegar

  6. 1 teaspoon Dijon mustard

  7. 1 teaspoon sugar

  8. 1 teaspoon prepared mustard

  9. 1 teaspoon horseradish

  10. 1/2 teaspoon celery seed

  11. 1/2 lemon , juice of

  12. salt , to taste

  13. pepper , to taste

  14. 8 ounces cooked medium shrimp (1 cup approximaetly)

  15. 2 cups tomatoes , diced

  16. 1 cup celery , thinly sliced

  17. 1/2 cup English cucumber , diced

  18. 1/3 cup pimento stuffed olive, cut in half

  19. 1/4 cup red onion , sliced

  20. 3 tablespoons fresh parsley , chopped

  21. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.

  2. Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.

  3. Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.

  4. SALAD: Toss remaining ingredients together and season with salt and pepper.

  5. Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

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