Shrimp and Tomato Shooters

Shrimp and Tomato Shooters

0 Reviews
From: Diabetic Living Magazine

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

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
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)


  • 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

Reviews 0