Gazpacho Bloody Mary With Pickled Shrimp Recipe

Serves: 6 Save

Ingredients (25)

  • For the Pickled Shrimp:
  • 1 pound (450g) medium shrimp, shelled and deveined
  • 1/4 medium yellow onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 cup (120ml) cider vinegar
  • 1/4 cup (60ml) fresh juice from 2 lemons
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1 bay leaf
  • For the Cocktail:
  • 2 pounds (900g) very ripe tomatoes, cored and cut into 1-inch chunks
  • 1/2 large English cucumber (about 8 ounces/225g), peeled and cut into 1-inch chunks
  • 1 small red onion (about 5 ounces/140g), peeled and cut into 1-inch chunks
  • 1 red bell pepper (about 5 ounces/140g), cored, seeded, and cut into 1-inch chunks
  • 2 cloves garlic, peeled and smashed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 3 tablespoons (45ml) sherry vinegar, plus more to taste
  • 1 1/2 cups (360ml) gin
  • 2 tablespoons grated jarred horseradish
  • 2 tablespoons (30ml) freshly squeezed lemon juice, from 1 lemon
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 1/2 teaspoons (7ml) hot sauce, such as Tabasco or Frank's

Directions

Learn how to make this recipe at Serious Eats