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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

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; 30 mg cholesterol; 266 mg sodium. 4.2 g carbohydrates; 4.4 g protein; Full Nutrition