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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
3 hrs 25 mins


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

39 calories; protein 4.4g 9% DV; carbohydrates 4.2g 1% DV; dietary fiber 1.3g 5% DV; sugars 2.4g; fat 0.3g; saturated fat 0.1g; cholesterol 30mg 10% DV; vitamin a iu 718.6IU 14% DV; vitamin c 7.8mg 13% DV; folate 7mcg 2% DV; calcium 48.3mg 5% DV; iron 0.4mg 2% DV; magnesium 8mg 3% DV; potassium 208.1mg 6% DV; sodium 265.9mg 11% DV.