Fresh Bloody Mary + Oysters + Shrimp Cocktail + Gazpacho
Bloody Marys may be touted as the hangover brunch cure-all, but honestly, I just like how they taste. But, she it comes to making my own, I prefer a fresh tomato flavor. Made in the summertime with ripe cherry tomatoes, this drink if filled with bright, fresh flavors. Plus, sriracha gives it a little kick.
That spicy tomato flavor is so versatile, I thought, why not see what else I can do with it? So here we have a fresh bloody mary, a fresh gazpacho, shrimp cocktail with bloody mary inspired cocktail sauce, and a spicy tomato topping for fresh oysters, all from the same recipe. Enjoy!
Fresh Bloody Mary
1/3 cup cherry tomatoes, halved
1 tablespoon cilantro leaves
1 pinch salt
1 pinch cumin
1 pinch celery seed
1 ounce Vodka
1/2 teaspoon sriracha
1/2 teaspoon Worcestershire sauce
2 tablespoons lime juice
1 tablespoon pickle or olive brine
1 stalk celery
Muddle the cherry tomatoes, cilantro, and spices. Add the remaining ingredients and shake with ice. Garnish.
Bloody Mary Oysters
1/2 dozen oysters, shucked
1 bloody mary
Strain and drizzle the bloody mary on top of the oysters. Drizzle with more sriracha if you like.
Gazpacho
16 oz cherry tomatoes, halved
6 large tomatoes, chopped
1/2 cup cucumber, peeled and chopped, plus more for garnish
2 tablespoon cilantro leaves, plus more for garnish
1/2 tsp salt
1/2 tsp cumin
1/2 tsp celery seed
2 teaspoons sriracha
1 tablespoon Worcestershire sauce
1/4 cup lime juice
2 tablespoons pickle or olive brine
2 japanese cucumbers, chopped
1 bell pepper, chopped
1 mango, peeled and chopped
2 large cloves garlic, peeled
Blitz everything together in a blender or food processor. Garnish with sriracha.
Shrimp Cocktail
4 quarts water
1 bay leaf
1 lime, halved
1 clove garlic, finely minced
1/2 teaspoon ancho chili powder
1 teaspoon salt
2 pounds medium shrimp (16 or 18 count), peeled and deveined, tails intact
Cover and boil water and all the ingredients, except the shrimp, for 10 minutes. Add shrimp, cooking 1 1/2 minutes or until bright pink. Transfer shrimp with a slotted spoon into a bowl of ice water. Serve with gazpacho as cocktail sauce.
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