These shrimp and tomato shooters are the prefect appetizer for any dinner party. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 2 1/2 to 3 hours.

  • 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.

  • Blend tomato-milk mixture with an immersion blender or blend batches in a blender or food processor until smooth.

  • 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 Facts

38 calories; 0.3 g total fat; 0.1 g saturated fat; 30 mg cholesterol; 266 mg sodium. 208 mg potassium; 4.2 g carbohydrates; 1.3 g fiber; 2 g sugar; 4.4 g protein; 719 IU vitamin a iu; 8 mg vitamin c; 7 mcg folate; 48 mg calcium; 8 mg magnesium;