FRESH BLOODY MARY + SEAFOOD // VIDEO

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Bloody Marys may be touted as the hangover brunch cure-all, but honestly, I just like how they taste.  But, she it comes to making my own, I prefer a fresh tomato flavor.  Made in the summertime with ripe cherry tomatoes, this drink if filled with bright, fresh flavors.  Plus, sriracha gives it a little kick.

That spicy tomato flavor is so versatile, I thought, why not see what else I can do with it? So here we have a fresh bloody mary, a fresh gazpacho, shrimp cocktail with bloody mary inspired cocktail sauce, and a spicy tomato topping for fresh oysters, all from the same recipe.  Enjoy!

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INGREDIENTS (FRESH BLOODY MARY)

1/3 cup cherry tomatoes, halved

1 tablespoon cilantro leaves

1 pinch salt

1 pinch cumin

1 pinch celery seed

1 ounce vodka

1/2 teaspoon sriracha

1/2 teaspoon Worcestershire sauce

2 tablespoons lime juice

1 tablespoon pickle or olive brine

1 stalk celery

DIRECTIONS

Muddle the cherry tomatoes, cilantro, and spices. Add the remaining ingredients and shake with ice. Garnish.

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INGREDIENTS (BLOODY MARY OYSTERS)

1/2 dozen oysters, shucked

1 bloody mary

DIRECTIONS

Strain and drizzle the bloody mary on top of the oysters.  Drizzle with more sriracha if you like.

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INGREDIENTS (GAZPACHO)

16 ounces cherry tomatoes, halved

6 large tomatoes, chopped

1/2 cup cucumber, peeled and chopped, plus more for garnish

2 tablespoon cilantro leaves, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon celery seed

2 teaspoons sriracha

1 tablespoon Worcestershire sauce

1/4 cup lime juice

2 tablespoons pickle or olive brine

2 japanese cucumbers, chopped

1 bell pepper, chopped

1 mango, peeled and chopped

2 large cloves garlic, peeled

DIRECTIONS

Blitz everything together in a blender or food processor.  Garnish with sriracha.

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INGREDIENTS (SHRIMP COCKTAIL)

4 quarts water

1 bay leaf

1 lime, halved

1 clove garlic, finely minced

1/2 teaspoon ancho chili powder

1 teaspoon salt

2 pounds shrimp (16 or 18 count), peeled and deveined, tails intact

DIRECTIONS

Cover and boil water for 10 minutes.   Add shrimp, cooking 1 1/2 minutes or until bright pink. Transfer shrimp with a slotted spoon into a bowl of ice water.  Serve with gazpacho as cocktail sauce.