Shrimp Cocktail ("Bullshot")

Total Time:
25 min
5 min
Inactive Prep:
20 min
4 shots


  • 1 cup shrimp stock or court bouillon
  • 1 cup tomato juice, made from blended San Marzano tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon 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
    • Directions

      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.