Bloody Mary Soup Shots with Shrimp and Pickled Vegetables
A creative appetizer that transforms the classic Bloody Mary cocktail into elegant soup shots, garnished with seasoned shrimp and pickled vegetables. Perfect for parties and entertaining.
Ingredients
- •32 pieces peeled deveined cooked medium shrimp
- •2 tablespoons fresh lemon juice
- •2 cups pickled vegetables
- •1 can San Marzano tomatoes
- •2 pieces green onions
- •½ cup low-salt chicken broth
- •2 tablespoons Worcestershire sauce
- •2 tablespoons vodka
- •1 tablespoon prepared horseradish
- •½ teaspoon celery salt
Cooking Instructions
- 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.
15 min
- 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.
10 min
- 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.
5 min
