Saffron Shrimp Shots
Saffron Shrimp Shots
Get this quick and easy saffron shrimp bites recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 20 servings
  • For the Shrimp:
  • 454 grams bag of frozen Shrimp, 16-20 count, chilled but thawed
  • 3 cups of Water
  • 1 cup of any White wine
  • The juice and zest of one Lemon
  • 1 Onion, thinly sliced
  • 2 cloves of Garlic, thinly sliced
  • 1 Bay leaf
  • 2 teaspoons of Salt
  • 1 teaspoon of Saffron
  • For the Cocktail Sauce:
  • 1 cup of Ketchup
  • ½ cup of Horseradish
  • 1 tablespoon of Soy sauce
  • 1 tablespoon of Worcestershire
  • The juice and zest of one Lemon
  • 6 Toothpicks
  • 6 Shot glasses
  • 3 tablespoons of Celery salt
  • 6 freshly shucked Oysters
  • ½ cup of Vodka
  • Garnishes:
  • A handful of fresh Chives
  • Thin strips of Nori seaweed sushi wrap
  • Green cocktail olives
  • Pickled Red onions
  1. For the Shrimp:
  2. Pour the water and wine into a saucepan over medium high heat
  3. Add the lemon, onion, garlic, bay leaf and salt Bring the works to a full simmer and continue cooking for a few minutes so the flavours can build
  4. Add the shrimp, stir, cover with a tight-fitting lid, turn off the heat and rest for 10 minutes. Remove the shrimp and set aside to cool further
  1. For the Cocktail Sauce:
  2. Whisk together the ketchup, horseradish, soy, lemon juice and zest and Worcestershire
  1. For the Shots:
  2. Pour the celery salt on a small plate in a mound.
  3. Dampen the rim of each shot glass and dip each one in the celery salt to rim. Carefully shuck an oyster into each glass
  4. Add a small spoonful of cocktail sauce and top with vodka
  5. Lay 2 chives along the top of a shrimp and wrap the rounded centre part of each shrimp with a strip of nori paper so that it fits snugly around it like a belt, holding the chive in place
  6. Fit an olive in the curve of the shrimp, just under where the nori belt is, then pierce the tail with a toothpick and poke all the way through the olive and the other end of the shrimp
  7. Repeat until you have completed all 6 garnishes. Place one atop each shot glass and garnish with a small piece of pickled red onion

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