Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

From the kitchen of Carly

A chilled Bloody Mary gets the appetizer treatment here. Silky tomato soup spiked with vodka and horseradish pairs with shrimp and pickled vegetable skewers for dunking. Serve in shot glasses for a savory, briny starter that feels fancy but comes together easily.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 132 peeled deveined cooked medium shrimp
  • 12 tablespoons fresh lemon juice, divided
  • 1Pickled vegetables (such as carrots, celery, green beans, and olives)
  • 11 28-ounce can San Marzano tomatoes in juice
  • 12 green onions, chopped
  • 11/2 cup (or more) low-salt chicken broth
  • 12 tablespoons Worcestershire sauce
  • 12 tablespoons vodka
  • 11 tablespoon prepared horseradish
  • 11/2 teaspoon celery salt

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.

  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.