BLOODY MARY SHRIMP SHOOTERS

BLOODY MARY SHRIMP SHOOTERS image

Yield 30+ hors d'oeuvres

Number Of Ingredients 11

FOR SHRIMP:
1 lb. med.-lg. shrimp in shell, peeled and deveined
1 1/2 c. celery, chopped fine (3-4 ribs)
1 bunch scallions, sliced thin
FOR SAUCE:
1/2 c. Chili Sauce (Heinz)
1/2 c. vodka - Absolut Peppar + extra to correct consistency
3 Tbls. bottled horseradish (not drained)
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. Tabasco
S + P

Steps:

PREPARE SHRIMP: 1. Bring a lg. saucepan of salted water (2 Tbls. salt for 2 qts. water) to a boil. Add shrimp, then remove from head and let stand in water until cooked through ... about 5 min. 2. Drain in a colander and cool to room temp ... about 30 min. 3. Cut shrimp into thirds/quarters and transfer to a lg. bowl w/ celery and scallions. MAKE SAUCE: 1. Whisk together all sauce ingredients w/ 1/4 tsp. pepper + 3/4 tsp. salt (or to taste). 2. Just before serving stir sauce into shrimp mixture. Add extra vodka to correct consistency. SERVE: 1. Spoon 2-3 shrimp pieces w/ vegetables and sauce into shot glasses. Fill multiple shot glasses. 2. Set up serving bowl w/ serving spoon and stacked shot glasses ... allowing guests to self-serve.