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Saffron Shrimp Shots

Chef Michael's Kitchen • Food • Recipes

Yield: 6 Servings

Ingredients

  • For the Shrimp:
    • 1-1lb bag of frozen shrimp, 16-20 count, chilled but thawed
    • 3 cups of water
    • 1 cup of any white wine
    • the juice and zest of one lemon
    • 1 onion, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 1 bay leaf
    • 2 tsp of salt
    • 1 tsp of saffron
  • For the Cocktail sauce:                    
    • 1 cup of ketchup
    • ½ cup of horseradish
    • 1 Tbsp of soy sauce
    • 1 Tbsp of Worcestershire
    • the juice and zest of one lemon
  • 6 toothpicks
  • 6 shot glasses
  • 3 Tbsp of celery salt
  • 6 freshly shucked oysters
  • ½ cup of vodka
  • Garnishes:
    • a handful of fresh chives
    • thin strips of nori seaweed sushi wrap
    • green cocktail olives
    • pickled red onions

 

Method

  1. For the shrimp:
    1. Pour the water and wine into a saucepan over medium high heat. Add the lemon, onion, garlic, bay leaf and salt. Bring the works to a full simmer and continue cooking for a few minutes so the flavours can build. Add the shrimp, stir, cover with a tight-fitting lid, turn off the heat and rest for 10 minutes. Remove the shrimp and set aside to cool further.
  2. For the cocktail sauce:
    1. Whisk together the ketchup, horseradish, soy, lemon juice and zest and Worcestershire.
  3. For the shots:
    1. Pour the celery salt on a small plate in a mound. Dampen the rim of each shot glass and dip each one in the celery salt to rim. Carefully shuck an oyster into each glass. Add a small spoonful of cocktail sauce and top with vodka.
  4. Lay 2 chives along the top of a shrimp and wrap the rounded centre part of each shrimp with a strip of nori paper so that it fits snugly around it like a belt, holding the chive in place.  Fit an olive in the curve of the shrimp, just under where the nori belt is, then pierce the tail with a toothpick and poke all the way through the olive and the other end of the shrimp.  Repeat until you have completed all 6 garnishes. Place one atop each shot glass and garnish with a small piece of pickled red onion.