Shrimp and Tomato Shooters

Shrimp and Tomato Shooters

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From: Diabetic Living Magazine

These shrimp and tomato shooters are the prefect appetizer for any dinner party.

Ingredients 24 servings

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Original recipe yields 24 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 (28 ounce) cans no-salt-added whole tomatoes, undrained, cut up
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 cup seafood stock or clam juice
  • ½ cup sliced leeks
  • ½ cup chopped celery (1 stalk)
  • ½ cup chopped carrot (1 medium)
  • 2 tablespoons no-salt-added tomato paste
  • 2 bay leaves
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup evaporated fat-free milk
  • ½ teaspoon snipped fresh thyme
  • 2 tablespoons dry sherry (optional)
  • 24 cooked, peeled and deveined medium shrimp (about 12 ounces) (see Tip)
  • Snipped fresh chives, celery leaves or small basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. In a 5- to 6-quart slow cooker combine tomatoes, chicken broth, seafood stock, leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
  2. Stir in evaporated milk and thyme; if desired, stir in sherry. If using low-heat setting, turn to high-heat setting. Cover; cook for 30 minutes more.
  3. Blend tomato-milk mixture with an immersion blender or blend batches in a blender or food processor until smooth.
  4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.
  • Tips: Look for cooked shrimp at the seafood counter of large supermarkets or at a fish market.

Nutrition information

  • Serving size: 3½ ounces tomato-milk mixture plus 1 shrimp
  • Per serving: 38 calories; 0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 4 g protein; 7 mcg folate; 30 mg cholesterol; 2 g sugars; 719 IU vitamin A; 8 mg vitamin C; 48 mg calcium; 0 mg iron; 266 mg sodium; 208 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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