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Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

4.2

(23)

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Bloody Mary Soup Shots with Shrimp and Pickled VegetablesKana Okada

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsCold SoupSoupSoup/StewVodkaAlcoholBeveragesShrimpShellfishSeafoodCanned TomatoTomatoVegetableHorseradishHerbs & SpicesStarterDinnerDairy FreeNut FreeEasyMake AheadNo-CookBlenderBon Appétit
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