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Cooking with Loretta Paganini: Shrimp Martini with Spicy Pomodoro Sauce

December 1, 2017 - Loretta Paganini
Shrimp Martini with Spicy Pomodoro Sauce Serves 8

Impress your guess by serving them this delicious and colorful appetizer that is pleasing not only to the eye but to the palate as well. Easy to prepare and delicious it will leave you wanting to make it again after only the first bite. I like to serve it in fancy martini glasses to all my family and friends especially during the Holiday season.

Chef Tip: To cook shrimp, heat one cup of water in a small saucepan, add ¼ cup of vinegar, one teaspoon each of salt and sugar and 1 teaspoon of horseradish. Cook the shrimp for 5 minutes or until the turn pink. Remove and chill.

1 can (36 ounces) chopped tomatoes 2 cups tomato sauce 2 cloves garlic, minced 1 small onion, peeled and finely chopped 1/2 small carrot, peeled and finely chopped 1 celery stalk, finely chopped 4 tablespoons extra virgin olive oil 1 teaspoon Sea salt 1/8 teaspoon Tabasco sauce 1 teaspoon of horseradish 1 cup tomato juice ¼ cup Gin ¼ cup dry vermouth 1/4 cup fresh basil leaves chopped Garnish: 8 small skewers 16 large shrimp, peeled, deveined with tails left intact, cooked & chilled 16 cherry tomatoes 16 very small fresh mozzarella cigliegine

Heat the oil in a heavy large soup pot over high heat. Add the onion and sauté until soft, about 10 minutes. Add the celery, carrots and garlic sauté until the vegetable are soft about 5 minutes. Add the chopped tomatoes and sauté 5 more minutes. Add the tomato sauce, Tabasco, tomato juice, salt and basil. Bring the soup to a boil, then reduce the heat to a simmer. Simmer for 20 minutes. Taste and season the martini soup to taste. Remove from the heat allow the martini soup to cool slightly. Working in batches if necessary, pour the martini soup into the bowl of a food processor or the jar of a blender fitted with a metal blade (or puree it directly in the pot with an immersion blender) until it is smooth. Strain the soup through a medium-mesh sieve set over a clean pot. Stir in gin and dry vermouth. For each martini soup cocktail, fill a martini glass with ice. Add prepare soup. Skewer one shrimp, one mozzarella and one tomato on a skewer or large toothpick and repeat it one more time for each skewer then add it to the drink. Repeat to make 7 more drinks. Season the martini soup with additional salt to taste, sprinkle with basil and serve.

Loretta is the author of "My Sanibel Kitchen."

 
 

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