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)
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.
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.