My F&W
quick save (...)

Shrimp Cocktail with Bloody Mary Sorbet


For this creative first course you can use any juice made with greens (like parsely, spinach, celery or chard) from juice bars and health food stores. On the West Coast, look for the widely available bottled Hansen's mixed greens juice. Or use V8 juice instead of the greens juice, although you'll lose the color contrast with the tomato sorbet.

Plus: More Appetizer Recipes and Tips

  1. 3 tablespoons sugar
  2. 4 ripe plum tomatoes—peeled, seeded and coarsely chopped
  3. 1/2 cup tomato juice
  4. 1 1/2 tablespoons tomato paste
  5. 1 tablespoon fresh lemon juice
  6. Salt and ground white pepper
  7. Tabasco sauce
  8. 2 tablespoons minced fresh chives
  9. 18 medium shrimp—shelled and deveined with the tails left on
  10. 1/4 cup plus 2 tablespoons savory greens juice
  11. 2 tablespoons dry vermouth
  12. 2 tablespoons sour cream
  13. 6 cilantro sprigs and 6 celery ribs with leafy tops, for garnish
  1. In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
  2. In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes. Drain, rinse with cold water and pat dry.
  3. 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.
Notes One Serving Calories 94 kcal, Protein 7 gm, Carbohydrate 12 gm, Cholesterol 48 mg, Total Fat 1.5 gm, Saturated Fat .6 gm.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.