I made this appetizer for my New Year's Eve party, and it was excellent. However, I really didn't understand the directions for the tomato "petals" so I just used grape tomatoes and put one on each side of the shrimp on the skewer. I trimmed the ends off the grape tomatoes so they would absorb the marinade and let them marinade overnight. I really liked this method for cooking shrimp. They were very tender! This recipe was easy to make and beautiful to look at. I put all the skewers in a tall glass on my buffet. Hope you enjoy it!
• Special equipment: 4 or 6-inch decorative skewers
• 16 large shrimp, shelled and de-veined
• 4 ripe red beefsteak tomatoes
• 1 1/2 cup tomato juice
• juice of 2 lemons
• 4 tablespoons prepared horseradish
• Pinch of cayenne pepper
• Pinch of freshly ground white pepper
• Tabasco to taste
• Dash of Worcestershire
• Salt (directions reference amounts)
1. Bring a large pot of water to a boil and add 2 tablespoons of salt. Set up an ice bath. Score the tomatoes on the bottom and remove the cores.
2. Lower the tomatoes into the boiling water for 10-15 seconds, then remove with a slotted skewer and cool immediately in the ice bath. Drain and rub off the skins (save skins). Cut the tomatoes into quarters and run a sharp knife in between the seeds and the skin to remove the "guts." (If desired, save the tomato pulp and drain them to make either tomato water or to use in soups or stocks.)
3. In a medium bowl, combine the tomato juice, lemon juice, horseradish, cayenne, and white pepper and season with the Tabasco and Worcestershire. The mixture should taste like cocktail sauce. Add the tomato skins or "petals" to the bowl and stir gently to combine. Cover tightly with plastic wrap and refrigerate overnight, or up to two days.
Put the shrimp in a large bowl and bring a 4-quart pot of water to boil with 2-tablespoons of salt. When the water boils, pour it over the shrimp, cover with plastic wrap, and let sit until cool. Drain and blot the shrimp dry.
Remove the tomato skins or "petals" from marinade and wrap one around each shrimp. Use a decorative skewer to hold the petal in place. Serve chilled.
Recipe courtesy of Rocco DiSpirito © 2001
These sound good. I love Bloody Mary's and these sound a bit like those!
This looks great, I love that you can have fun with the presentation too! Thank you for sharing! Plus I'm surprised it looks like they want you to use the tomato skins, I prefer to remove and DISCARD them, as they are tough!
Also, I was in Rochester for Christmas, thank goodness we didn't get the 6-8' of snow that Buffalo did!
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