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Gazpacho Bloody Mary With Pickled Shrimp Recipe
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