Bloody Mary Soup Shots With Shrimp And Pickled Vegetables Recipe Epicuriouscom

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BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES



Bloody Mary Soup Shots with Shrimp and Pickled Vegetables image

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.

Provided by Meredith Deeds

Categories     Soup/Stew     Vodka     Tomato     Vegetable     Appetizer     Low Fat     Quick & Easy     Low Cal     New Year's Eve     Shrimp     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

BLOODY MARY SOUP



Bloody Mary Soup image

After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. -Joanna Johnson, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, chopped
1 medium green pepper, chopped
5 garlic cloves, chopped
3 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 bottle (33.8 ounces) spicy Bloody Mary mix
1 carton (32 ounces) chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 teaspoon coarsely ground pepper
6 ounces fresh baby spinach (about 7-1/2 cups)
Additional Worcestershire and hot pepper sauce
Pimiento-stuffed olives, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 805mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

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