Bloody Mary Soup Shots

Original recipe from Bon Appétit (This recipe has my changes to make it easier.)

32 peeled deveined cooked medium shrimp
2 T fresh lemon juice, divided
Celery, peeled and cut into 1/2 inch chunks
(You may also use olives, squash chunks, or pickled veggies.)
1 28-ounce can San Marzano tomatoes in juice (I've also used diced tomatoes with chiles for a little kick!)
2 green onions, chopped
1/2 C (or more) low-salt chicken broth
2 T Worcestershire sauce
2 T vodka

1 T prepared horseradish
1/2 t celery salt

Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 celery chunk on toothpick or small wooden skewer. Repeat with another shrimp and celery. Cover and refrigerate until ready to serve. I usually salt with some sea salt after I've assembled the "kabob" decoration. 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-celery skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside for those who want a second.

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