Shrimp Cocktail Dean Martin

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6-7
• 24 large uncooked tiger shrimp, peeled and deveined
• 6 pimento stuffed olives, my addition
• 1/2 cup unsalted butter
• 1/4 cup dry wine
• 2 tablespoons whiskey
• 1/2 shallot, minced
• 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
• pepper, to taste

Recipe

• 1 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 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 -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.