Makes about 24-30 shrimp and 1½ cups of sauce
(serves about 8-12 as an appetizer)
| Shrimp |
| 1/2 |
cup dry white vermouth |
| 1/4 |
cup gin |
| 1 |
teaspoon (about 15) juniper berries, crushed |
| 1/8 |
teaspoon black pepper |
| 1/8 |
teaspoon salt |
| 1½ |
pounds large shrimp (16-20 size), peeled & deveined |
| Sauce |
| 1 |
cup high-quality mayonnaise |
| 2 |
teaspoons fresh lemon juice |
| 1½ |
teaspoons finely minced lemon zest |
| 1½ |
teaspoons minced garlic |
| 1/2 |
teaspoon juniper berries (about 7-8), crushed and finely chopped |
| 1/8 |
teaspoon black pepper |
| 3/4 |
teaspoon Dijon mustard |
| 1/16 |
teaspoon cayenne pepper |
| 2 |
teaspoons gin |
| 1/3 |
cup finely minced stuffed green olives, drained well |
| 3 |
tablespoons finely minced cocktail onions, drained well |
| 1 |
tablespoon finely chopped Italian parsley |
|
Salt |
| About the Chef |
| Chef Kathy Casey owns Kathy Casey Food Studios and Dish D'Lish, is the author of several cookbooks, and writes a food column for the Seattle Times. |
To cook the shrimp: Place the vermouth, gin, juniper berries, black pepper, and salt in a medium-large pot with a tight-fitting lid. Place over high heat and bring to a quick boil. Stir in the shrimp. Cover and steam for 1 minute. Remove the lid and stir the shrimp. Replace the lid and cook until shrimp are a little more than three-quarters cooked, about ½ to 1 minute more. Remove pan from heat and let shrimp cool in the liquid to finish cooking, stirring occasionally. Cool the shrimp in the liquid in the refrigerator until well chilled before serving.
To make the sauce: In a food processor bowl, combine mayonnaise, lemon juice and zest, garlic, juniper berries, pepper, Dijon, and cayenne and process to thoroughly combine. Add the remaining ingredients and pulse a couple of times to mix in but not to process more. Taste and season with salt if needed. Refrigerate for at least 1 hour for the flavors to mellow before serving.
