Spicy Bloody Mary Gazpacho & Shrimp Shooters

• Meat

  • 1 Bacon, cooked

• Seafood

  • 1 Bloody mary shrimp
  • 1 Shrimp, large white

• Produce

  • 1 stalk Celery
  • 1 Celery sticks
  • 1 Cherry tomatoes, ripe
  • 1 Cherry tomatoes
  • 1 Chives
  • 1 Cilantro, fresh
  • 1 Cucumber sticks, Wedges
  • 1 Dill, Fresh sprigs
  • 1 Clove Garlic
  • 1/2 tsp Garlic powder
  • 1/2 Hothouse cucumber
  • 1 Lemon or lime, wedges
  • 1/2 Red bell pepper, roasted
  • 1/4 Red onion

• Condiments

  • 1 tbsp Horseradish sauce
  • 1 tbsp Lime juice
  • 1 tsp Tabasco
  • 3 tsp Worcester sauce

• Baking & Spices

  • 3/4 tsp Black pepper
  • 2 1/2 cups Bloody mary mix
  • 1 1/4 tsp Celery salt
  • 1 Lime juice and black pepper to coat shot glass rim
  • 1/2 tsp Salt
  • 1 Salt and pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 2 oz Vodka

• Other

  • Jalapeno Pepper Sticks or Rings

Found on nospoonnecessary.com

Description

Ingredients

• Bloody Mary Gazpacho:
• ½ Roasted Red Bell Pepper – roughly chopped
• ½ Hothouse Cucumber – roughly chopped
• 1 stalk of Celery (with leaves, if possible) – roughly chopped
• ¼th Red Onion – diced
• 1 # Ripe Cherry Tomatoes (I used a combination of golden and red) – halved
• 1 Clove of Garlic – minced
• ½ tsp Salt
• ¼ tsp Black Pepper
• ½ tsp Sugar
• ¾ tsp Celery Salt
• 1 tsp Worcestershire sauce
• 1 TBS Lime Juice
• 1 TBS Extra Virgin Olive Oil
• 1 TBS Horseradish Sauce
• ½ -1 tsp Tabasco, according to taste (optional, can substitute seeded and diced jalapeno)
• 1 ½ cups Bloody Mary Mix (I used ‘Zing-Zang Bloody Mary Mix’)
• 2-3 oz. Vodka (optional)
• Salt and Pepper, to taste
• Lime Juice and Black Pepper to coat shot glass rim
• Bloody Mary Shrimp (recipe follows)
• Optional Garnishes:
• Cooked Bacon
• Chives, thinly sliced
• Celery Sticks
• Cherry Tomatoes
• Fresh Dill Sprigs
• Fresh Cilantro
• Lemon or Lime Wedges
• Cucumber Sticks or Wedges
• Jalapeno Pepper Sticks or Rings
• Bloody Mary Shrimp:
• 1 cup Bloody Mary Mix
• 2 tsp Worcestershire Sauce
• ½ tsp Tabasco
• ½ tsp Celery Salt
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• 1 # Large White Shrimp – peeled, deveined and tail left in tact

Directions

• 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 Shrimp
• In a medium sized mixing bowl, or large Ziploc bag, combine ingredients for marinade.
• Add shrimp
• Marinate 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!