HAWAIIAN BLOODY MARY WITH KAUAI PRAWNS AND OCEAN VODKA MIST

 

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HAWAIIAN BLOODY MARY WITH KAUAI PRAWNS AND OCEAN VODKA MIST

Photography by Sean Michael Hower
Course: Appetizer, Drinks
Servings: 4 People
Author: Chef Jojo Vasquez of The Plantation House, Kapalua Maui

Equipment

  • Small Saucepot
  • Blender
  • Strainer
  • Clear Glass Bowls
  • Sauté Pan

Ingredients

  • 8 Pieces of Kauai Prawns ( Heads On ) Shells Cleaned (Reserved)
  • 1 Liter Bloody Mary Sauce Recipe Follows
  • 1 Ripe Avocado Small Dice
  • ½ Cup Ogo Rinsed
  • 2 Pieces of Red Radish Julienned
  • 2 Tbsp. Wasabi
  • Ocean Codka In Spray Mister For Table Side Presentation
  • Cilantro Leaves For Garnish

Hawaiian Bloody Mary

  • 3 Large Ripe Kula Tomatoes Seeded, Blended, and Strained
  • 1 Cup Shrimp Stock Recipe Below
  • 2 Tbsp. Sugar
  • 2 Cups V8 Juice
  • 2 oz. Celery Chopped
  • 2 oz. Onion Chopped
  • 2 Tbsp. Worcestershire
  • 1 oz. Garlic Minced
  • 1 oz. Horseradish
  • ½ Lemon Juiced
  • Salt and Pepper

Instructions

Prepare Shrimp Stock.

  • In a small saucepot, sauté some minced onion and garlic with the reserved shrimp heads.
  • When shells change color, add 1 cup of cold water and slowly bring up to boil, for 5 min. 
  • Season, strain, and reserve for recipe.

Prepare Bloody Mary.

  • Marinate all ingredients for at least 30 min in the refrigerator.
  • Blend and pass-thru strainer, adjust seasoning.

Plating and Presentation.

  • In clear glass bowls, arrange the diced avocado, ogo, and radish.
  • In a sauté pan, add a splash of oil and sauté prawns on both sides.
  • Lean 2 prawns per bowl against arranged ingredients and ladle on Bloody Mary sauce over everything.
  • Apply a little wasabi on the rim of the bowls and garnish with cilantro leaves.