To make a Dirty Martini Shrimp Cocktail at home, you’ll need some key ingredients. Start with about a pound of large shrimp, peeled and deveined. Heat olive oil in a skillet over medium heat, add minced garlic, and cook until fragrant. Add the shrimp and cook for a few minutes until they turn pink and are cooked through. Squeeze fresh lemon juice over the shrimp and set them aside to cool.

Meanwhile, prepare the cocktail sauce by combining tomato paste, prepared horseradish, Worcestershire sauce, hot sauce (to taste), and chopped green olives with pimentos in a bowl. This sauce adds a tangy, savory kick to the shrimp.

Once the shrimp have cooled, gently toss them in the cocktail sauce until they are evenly coated. The combination of horseradish, Worcestershire sauce, and chopped olives gives the sauce a unique, bold flavor reminiscent of a classic Dirty Martini cocktail.

Arrange the shrimp cocktail on a platter or individual plates. Garnish with freshly chopped parsley and lemon wedges for an added burst of freshness. This dish is perfect for serving as an appetizer at dinner parties or as a special treat for a cozy night in. The tender shrimp and flavorful sauce are sure to impress your guests and elevate any occasion.

Enjoy your homemade Dirty Martini Shrimp Cocktail as a delightful starter that combines the elegance of a classic cocktail with the savory appeal of shrimp cocktail.

A Summer Berry Galette is a perfect dessert for any occasion. This simple yet delicious treat combines a golden, flaky crust with a juicy, sweet berry filling. Using fresh strawberries, raspberries, and blueberries, this recipe brings out the best of summer’s bounty with just a bit of sugar and lemon juice to enhance the natural flavors.

To start, gather 2 3/4 cups of flour, 1 cup of cold butter, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix these ingredients together. Then, slowly add a mixture of 1/2 cup ice-cold water and 1 teaspoon of vinegar until the dough comes together. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 2 hours.

Once chilled, let the dough soften slightly at room temperature. Roll it out on a floured surface into a large rectangle. Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper, then set it aside.

In a large bowl, combine 2 pounds of hulled and sliced strawberries, 6 ounces of raspberries, and 6 ounces of blueberries. Add 1 1/2 tablespoons of lemon juice, 1/2 cup of sugar, and a pinch of salt. Toss gently to mix, then let the berries sit for about an hour to release their juices. Assembling and Baking:

After an hour, strain the berries to remove excess juice. Mix the berries with 2 tablespoons of cornstarch and 6 teaspoons of sugar to help thicken the filling. Spread the berry mixture over the prepared dough, leaving a 2-inch border around the edges. Fold the dough edges over the berries, pleating as necessary. Brush the dough with a beaten egg and sprinkle with sugar for a golden finish. Bake in a preheated 350°F oven for 60-65 minutes, until the crust is golden and the filling is bubbly.

Let the galette cool before slicing and serving. This Summer Berry Galette is a versatile dessert that pairs wonderfully with a scoop of vanilla or lemon ice cream. It’s an easy and impressive way to showcase fresh summer berries in a rustic, free-form pie that’s sure to delight family and friends.