Hail Mary Shooters


Hail Mary Shooters

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Recipe Data


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    Servings and Ingredients

    Serves 14
    2(14.5 oz each) cans Hy-Vee diced fire-roasted tomatoes with peppers, onions and garlic, undrained
    1 ½ c.Bloody Mary mix
    1small cucumber, seeded and chopped
    Juice of 1 lime, divided
    1 tbsp.Worcestershire sauce
    ½ tsp.salt
    ¼ tsp.black pepper
    1 c.vodka (or to taste), optional
    14large cooked shrimp, peeled and deveined


    1. Combine tomatoes and Bloody Mary mix in a large mixing bowl.
    2. In a separate small bowl, combine the cucumber and juice of half the lime; toss to combine. Set aside 1 cup of the cucumber.
    3. Add the remaining cucumber to the tomato mixture along with the juice of the remaining half of lime, Worcestershire sauce, salt and black pepper. Working in batches, blend the mixture for 15 to 20 seconds or until thoroughly pureed. Return pureed mixture to the bowl; cover and chill 2 hours or up to overnight.
    4. Before serving, if desired, stir in vodka. To serve, ladle pureed tomato mixture into 4-ounce glasses. Top each with a spoonful of the reserved cucumber. Hook one shrimp over the edge of each glass. Serve chilled.

    Nutrition facts


    70 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 10mg
    • Sodium: 490mg
    • Total Carbohydrates: 6g
    • Protein: 2g