Food Network Favorites: Shrimp Dean Martinis
Because it's shrimp cocktail served in martini glasses, get it? And Dean Martin loved shrimp cocktail!
Er...maybe not, but that's all I've got as far as making sense of the Rachael Ray trademark "cute" recipe title. This is a very simple appetizer, consisting of large, tail-on shrimp hung around the rim of a martini glass that's filled with Ray's version of cocktail sauce. Is it worth the effort to make this sauce?
Honestly, I didn't really think so. It's certainly not a time-consuming recipe, so if you haven't found a commercially made cocktail sauce that you like, you should give this one a try. But if you already have a favorite brand, there's nothing so special about Ray's version that puts it above any other cocktail sauce out there.
The suggested presentation, with the shrimp around the edge of the glass, is a classic. But it's not required; you can always serve the shrimp and sauce more simply, on plates with the sauce on the side.
Prep Time: 5 minutes
Cook Time: about 5 minutes, if you're cooking your own shrimp
Yield: 4 servings
1 1/2 pounds very large jumbo shrimp, peeled, deveined, tail on, OR buy them precooked
2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
Juice of 1/2 lemon
1 tsp hot sauce
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup vegetable juice, such as V8
Salt and freshly ground black pepper
1 lemon, in wedges
If you bought raw shrimp, steam them until pink, about 5 minutes, then run under cold water. Chill until ready to serve.
Mix the celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup, and vegetable juice together and season with salt and pepper to taste. Pour the sauce into 4 martini glasses and surround the rims with chilled shrimp. Serve lemon wedges on cocktail forks alongside the glasses.