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Categories:
sugar plum tomato juice tomato paste lemon juice salt Tabasco sauce fresh chives greens juice sour cream cilantro
Viewed: 28 - Published at: 6 years agoIngredients
- 3 tablespoons sugar
- 4 ripe plum tomatoespeeled, seeded and coarsely chopped
- 1/2 cup tomato juice
- 1 1/2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- Salt and ground white pepper
- Tabasco sauce
- 2 tablespoons minced fresh chives
- 18 medium shrimpshelled and deveined with the tails left on
- 1/4 cup plus 2 tablespoons savory greens juice
- 2 tablespoons dry vermouth
- 2 tablespoons sour cream
- 6 cilantro sprigs and 6 celery ribs with leafy tops, for garnish
Method
- In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
- In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes.
- Drain, rinse with cold water and pat dry.
- Scoop the tomato sorbet into 6 martini glasses.
- Spoon 1 tablespoon of greens juice and 1 teaspoon of vermouth into each glass and garnish each serving with 1 teaspoon of sour cream, a cilantro sprig and a celery rib.
- Arrange 3 shrimp around the rim of each glass and serve.
