Hail Mary Shooters
Servings and Ingredients
|2||(14.5 oz each) cans Hy-Vee diced fire-roasted tomatoes with peppers, onions and garlic, undrained|
|1 ½ c.||Bloody Mary mix|
|1||small cucumber, seeded and chopped|
|Juice of 1 lime, divided|
|1 tbsp.||Worcestershire sauce|
|¼ tsp.||black pepper|
|1 c.||vodka (or to taste), optional|
|14||large cooked shrimp, peeled and deveined|
- Combine tomatoes and Bloody Mary mix in a large mixing bowl.
- In a separate small bowl, combine the cucumber and juice of half the lime; toss to combine. Set aside 1 cup of the cucumber.
- 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.
- 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.
70 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 10mg
- Sodium: 490mg
- Total Carbohydrates: 6g
- Protein: 2g