Shrimp Cocktail ("Bullshot")

Serves 4
Recipe By: Tyler Florence

1 cup shrimp stock or court bouillon
1 cup tomato juice -- made from blended San Marzano tomatoes
1 tablespoons Worcestershire sauce
1 tablespoons lemon juice
2 teaspoons prepared horseradish -- optional
2 shots vodka
Ice cubes
4 shrimp -- poached in shrimp boil, heads removed and peeled
4 lemon wedges

Begin by reducing the shrimp court bouillon. Take a cup of the reserved
broth, strain it and set over medium heat, simmering until it reduces by
half; this concentrates the flavors. Once reduced, set aside over an ice
bath to cool and then refrigerate. To a blender, add the tomato juice,
shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired,
and the vodka and blend until smooth. Pour into 4 ice-filled rocks
glasses. Garnish each glass with a poached shrimp and wedge of lemon.

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 shots

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