Bloody Mary Soup Shots with Shrimp and Pickled Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket. Ingredients:
32 peeled deveined cooked medium shrimp |
2 tablespoons fresh lemon juice, divided |
pickled vegetables (such as carrots, celery, green beans, and olives) |
1 28-ounce can san marzano tomatoes in juice |
2 green onions, chopped |
1/2 cup (or more) low-salt chicken broth |
2 tablespoons worcestershire sauce |
2 tablespoons vodka |
1 tablespoon prepared horseradish |
1/2 teaspoon celery salt |
Directions:
1. Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
2. Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
3. Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.
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