BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES
Adapted from epicurious.com
BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from epicurious.com

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

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. 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. 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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