Shrimp Cocktail ("Bullshot")

1. 1

   Begin by reducing the shrimp court bouillon.

2. 2

   Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors.

3. 3

   Once reduced, set aside over an ice bath to cool and then refrigerate.

4. 4

   To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth.

5. 5

   Pour into 4 ice-filled rocks glasses.

6. 6

   Garnish each glass with a poached shrimp and wedge of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.