Ingredients
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3 tablespoons sugar
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4 ripe plum tomatoes—peeled, seeded and coarsely chopped
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1/2 cup tomato juice
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1 1/2 tablespoons tomato paste
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1 tablespoon fresh lemon juice
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Salt and ground white pepper
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Tabasco sauce
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2 tablespoons minced fresh chives
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18 medium shrimp—shelled and deveined with the tails left on
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1/4 cup plus 2 tablespoons savory greens juice
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2 tablespoons dry vermouth
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2 tablespoons sour cream
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6 cilantro sprigs and 6 celery ribs with leafy tops, for garnish
Directions
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In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
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In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes. Drain, rinse with cold water and pat dry.
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Scoop the tomato sorbet into 6 martini glasses. Spoon 1 tablespoon of greens juice and 1 teaspoon of vermouth into each glass and garnish each serving with 1 teaspoon of sour cream, a cilantro sprig and a celery rib. Arrange 3 shrimp around the rim of each glass and serve.
Notes
One Serving
Calories 94 kcal, Protein 7 gm, Carbohydrate 12 gm, Cholesterol 48 mg, Total Fat 1.5 gm, Saturated Fat .6 gm.