Spicy Bloody Mary Gazpacho and Shrimp Shooters
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper to taste
- fresh cilantro
- 2 tsp worcestershire sauce
- 1 tsp worcestershire sauce
- 1 tbs extra virgin olive oil
- cooked bacon
- lemon or lime wedges
- 1 tbs lime juice
- celery sticks
- cherry tomatoes
- 1/2 sp garlic powder
- optional garnishes:
- 1/2 sp salt
- 1/4 sp black pepper
- bloody mary gazpacho:
- 1/2 oasted red bell pepper – roughly chopped
- 1/2 othouse cucumber – roughly chopped
- 1 stalk of celery (with leaves if possible) – roughly chopped
- 1/4 th red onion – diced
- 1 # ripe cherry tomatoes (i used a combination of gold
- 1 clove of garlic – minced
- 1/2 sp sugar
- 3/4 sp celery salt
- 1 tbs horseradish sauce
- 1/2 -1 sp tabasco according to taste (optional can substitute seeded and diced jalapeno)
- 1 1/2 cups bloody mary mix (i used ‘zing-zang bloody mary mix
- 2-3 oz. vodka (optional)
- lime juice and black pepper to coat shot glass rim
- bloody mary shrimp (recipe follows)
- chives thinly sliced
- fresh dill sprigs
- cucumber sticks or wedges
- jalapeno pepper sticks or rings
- bloody mary shrimp:
- 1 cup bloody mary mix
- 1/2 sp tabasco
- 1/2 sp celery salt
- 1/2 sp black pepper
- 1 # large white shrimp – peeled deveined and tail left in tact
- Carbohydrate 20.7153999991145 g
- Cholesterol 492.8 mg
- Fat 194.178987499917 g
- Fiber 3.84750007429957 g
- Protein 168.033249999878 g
- Saturated Fat 62.5384409999891 g
- Serving Size 1 1 recipe (740g)
- Sodium 10738.937072877 mg
- Sugar 16.867899924815 g
- Trans Fat 22.5655122499854 g
- Calories 2545 calories
In the bowl of a food processor, fitted with a steel blade attachment, pulse each vegetable (red bell pepper – tomatoes) separately until coarsely chopped. Be careful NOT to over process. Transfer each chopped vegetable to a large mixing bowl.Add remaining ingredients to bowl (garlic – vodka); stir thoroughly to combine.Transfer ½ of the mixture to the bowl of the food processor. Puree until smooth, about 1 -2 minutes.Add pureed gazpacho back to mixing bowl. Mix and adjust seasoning, according to taste with salt and pepper.Cover with plastic wrap and refrigerate for at least 2 (up to 6) hours to allow flavors to marry.Taste for seasoning again before serving.To serve: Use a lime wedge to moisten the top of a shot glass, roll the moistened rim in black pepper. Pour the gazpacho into a measuring cup, or any container with a spout, to cleanly transfer gazpacho into shot glasses. Top with desired garnishes and a roasted shrimp (recipe below).Spicy Bloody Mary Roasted ShrimpIn a medium sized mixing bowl, or large Ziploc bag, combine ingredients for marinade.Add shrimpMarinate for 30 minutes – 1 hour, stirring ½ way through marinade time.Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with aluminum foil for easy clean up.Drain shrimp and discard marinade.Place shrimp, in a single layer, on prepared sheet pan. Roast shrimp for 5-8 minutes, or until pink in color and cooked through. Be careful not to overcook them or they will taste rubbery!! *I used 21-25 Large White Shrimp, they were cooked perfectly after 5 ½ minutes.Serve atop the Gazpacho shot glass… use a toothpick to skewer them, hang them off the rim, use your imagination!
