Shrimp Bloody Caesar Shooters
Preparation
20 MIN
Cooking
3 MIN
Chilling
30 MIN
Output
about 12 shooters

Shrimp Bloody Caesar Shooters

Ingredients

    Shrimp

  • 1 1/2 cups (375 ml) chilled tomato–clam cocktail
  • 12 large shrimp, peeled and deveined, tails on
  • Celery salt to taste
  • Hot pepper sauce, to taste
  • Freshly ground pepper

    Bloody Caesar

  • Celery salt
  • 12 shot glasses
  • 1 lemon wedge
  • 1 1/2 cups (375 ml) tomato–clam cocktail
  • 1/4 cup (60 ml) vodka
  • 1 teaspoon (5 ml) lemon juice
  • 1/2 teaspoon (2.5 ml) Worcestershire sauce
  • Hot pepper sauce, to taste
  • 12 very small branches celery with leaves, from the celery heart

Preparation

Shrimp

  1. In a saucepan, combine the tomato–clam cocktail and shrimp. Add celery salt and hot pepper sauce to taste. Season with pepper. Bring to a boil. Reduce the heat, cover and simmer until the shrimp are cooked, about 1 minute. Drain and let cool. Cover the shrimp and refrigerate until chilled, about 30 minutes.

Bloody Caesar

  1. Spread the celery salt in a small plate.
  2. Moisten the rims of the shot glasses with the lemon wedge and dip them into the celery salt. Set aside.
  3. In a pitcher or cocktail shaker, combine the remaining ingredients except the celery. Pour into the shot glasses. Hang a shrimp on the rim of each shot glass and garnish with a small celery stalk.