Ingredients

• Bloody Mary:
• 1/2 lemon, cut into wedges (save other 1/2 for dressing)
• 1/2 lime, cut into wedges (save other 1/2 for dressing)
• 1 tablespoon prepared horseradish
• 2 teaspoons celery seed
• 1 handful fresh cilantro leaves, chopped
• 2 dashes Worcestershire sauce
• 2 dashes hot sauce
• 1 (32-ounce) bottle vegetable or tomato juice, preferably organic
• 1/2 cup vodka*
• Kosher salt and freshly ground black pepper
• *If not using, add an additional 1/2 cup tomato juice
• Shrimp:
• 1 red onion, cut in half
• 1 lemon, cut in half
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 pound large shrimp, shells on
• Dressing:
• 1 cup creme fraiche or sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• 1/2 lemon, juiced
• 1/2 lime, juiced
• 1/2 bunch fresh chervil, chopped
• 1/2 bunch fresh chives, chopped
• Kosher salt and freshly ground black pepper
• Watercress, for garnish
• Lemon wedges, for garnish
• Extra-virgin olive oil, for drizzling

Directions

Special equipment:

4 (4 to 6-ounce) molds, preferably metal
Make the Bloody Mary: Put the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire and hot sauce into a pitcher.

Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.

Poach the shrimp:

Put the onion, lemon, bay leaves and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.

Make the dressing:

In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil and chives. Taste and adjust seasoning with salt and pepper.

Serve:

Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil.