Directions

• Step 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 2 1/2 to 3 hours.

  Advertisement
• Step 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.

• Step 3

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

• Step 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.