Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

Kana Okada

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

Makes 8 servings


    • 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


    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.

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