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Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

By Meredith Deeds and Carla Snyder

4.2

(23)

This image may contain Plant Food Vegetable and Produce
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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