Shrimp Cocktail Dean Martin
- Ready In:
SHRIMP AND SAUCE
- 24 large uncooked tiger shrimp, peeled and deveined
- 6 pimento stuffed olives, my addition
- 1⁄2 cup unsalted butter
- 1⁄4 cup dry white wine
- 2 tablespoons whiskey
- 1⁄2 shallot, minced
GARLIC MASHED POTATOES
- 3 lbs yukon gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 2⁄3 cup milk or 2/3 cup heavy cream
- salt, to taste
- white pepper, to taste
- GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
- Drain thoroughly and return potatoes to the pot.
- Melt the butter in a small pan over low heat.
- Add the minced garlic to infuse the flavor into the butter.
- Add the milk (or cream) just enough time to warm it.
- Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
- Season to taste with salt and white pepper. DO NOT overmix the potatoes!
- WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
- Simmer over low heat until mixture is reduced to 1 tablespoon.
- Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
- Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
- Keep sauce warm, but not over direct heat.
- SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
- Grill on high just until flesh turns white-no longer translucent.
- (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
- Presentation: Divide and spoon the mashed potatoes into each martini glass.
- Stand a shrimp skewer upright but at an angle into the mashed potatoes.
- Place one stuffed green olive on the top end of each skewer.
- Pour whiskey sauce over each shrimp skewer.
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