Shrimp 'cocktails'

(Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda)
December 17, 2008

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Serves 6

3 cups tomato or vegetable juice
1 tablespoon bottled white horseradish, or to taste
Generous dash hot sauce, or to taste
Juice of 1 lemon
Salt, to taste
1 onion, quartered
1 bay leaf
3 peppercorns
1 cup lager beer
6 large shrimp (unshelled)
1. Have on hand 6 shot or other small glasses.

2. In a pitcher, combine the tomato or vegetable juice. Add the horseradish, hot sauce, lemon juice, and salt. Stir well, taste for seasoning, and add more horseradish or hot sauce, if you like. Cover and refrigerate.

3. Bring a small saucepan of salted water to a boil. Add the onion, bay leaf, and peppercorns. Simmer for 2 minutes. Add the beer. When the water returns to a boil, add the shrimp. Let the shrimp simmer for 2 minutes or until they turn pink and firm. With a slotted spoon, remove the shrimp from the water and transfer to cold water. Peel the shrimp.

4. Divide the juice among the 6 glasses. Add a shrimp to each one. Sheryl Julian