Ingredients
Scale
- 1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on
- 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced
- ½ lemon, zested and juiced
- ½ cup ketchup
- ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too)
- 1 Tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- Dash of kosher salt and freshly ground black pepper
- Cilantro for garnish
Instructions
- Dry shrimp with a paper towel; discard paper towel. Remove 8 shrimp and set aside for garnish.
- Remove shrimp tails on the remaining shrimp and chop all of the shrimp except for the 8 pieces set aside.
- Combine diced shrimp and diced celery in a medium bowl or large measuring cup; set aside.
- In another medium bowl, combine remaining ingredients (juice and zest from lemon half, ketchup, vodka, horseradish, Worcestershire, soy sauce, salt and pepper); mix well.
- Pour liquid mixture over shrimp and celery; stir to combine, cover and put in fridge for 45-50 minutes.
- Serve in small glasses. Place one of the halved celery stalks and one tailed shrimp in each glass. Garnish with cilantro and serve with a small spoon.
Notes
Equipment needed: cutting board, knife, 8 shot glasses, 8 small spoons, two mixing bowls
*Note: This recipe calls for cooked shrimp. If your shrimp is not cooked, boil for 2 minutes prior to Step One.
- Prep Time: 10 minutes
- Chill Time: 50 minutes