These Spicy Bloody Mary Gazpacho & Shrimp Shooters are the ultimate way to do Sunday brunch! Filled with all the traditional gazpacho ingredients, plus everything you love about a bloody mary and topped with a succulent shrimp, these shooters are sure to wow!
1poundLarge White Shrimp – peeled, deveined and tail left in tact
In the bowl of a food processor, fitted with a steel blade attachment, pulse each vegetable (red bell pepper – tomatoes) separately until coarsely chopped. Be careful NOT to over process. Transfer each chopped vegetable to a large mixing bowl.
Add remaining ingredients to bowl (garlic – vodka); stir thoroughly to combine.
Transfer ½ of the mixture to the bowl of the food processor. Puree until smooth, about 1 -2 minutes.
Add pureed gazpacho back to mixing bowl. Mix and adjust seasoning, according to taste with salt and pepper.
Cover with plastic wrap and refrigerate for at least 2 (up to 6) hours to allow flavors to marry.
Taste for seasoning again before serving.
To serve: Use a lime wedge to moisten the top of a shot glass, roll the moistened rim in black pepper. Pour the gazpacho into a measuring cup, or any container with a spout, to cleanly transfer gazpacho into shot glasses. Top with desired garnishes and a roasted shrimp (recipe below).
Spicy Bloody Mary Roasted Shrimp
In a medium sized mixing bowl, or large Ziploc bag, combine ingredients for marinade.
Marinate for 30 minutes – 1 hour, stirring ½ way through marinade time.
Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with aluminum foil for easy clean up.
Drain shrimp and discard marinade.
Place shrimp, in a single layer, on prepared sheet pan. Roast shrimp for 5-8 minutes, or until pink in color and cooked through. Be careful not to overcook them or they will taste rubbery!! *I used 21-25 Large White Shrimp, they were cooked perfectly after 5 ½ minutes.
Serve atop the Gazpacho shot glass… use a toothpick to skewer them, hang them off the rim, use your imagination!
*Inactive time of 2+ hours*Yield: roughly 4 1/2 cups