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Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

Name: Bloody Mary Soup Shots with Shrimp and Pickled Vegetables
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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