BLT Shrimp Cocktail Shooters

BLT Shrimp Cocktail Shooters

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

This is an irresistible combination of flavorful shrimp, balsamic-roasted tomatoes, smoky bacon and piquant remoulade, perfect for holiday entertaining.

Ingredients

  • About 20 cherry tomatoes (plus extra for snacking)
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper, to taste
  • 4 slices thick-cut bacon
  • 8 large raw shrimp (16-20’s), peeled and deveined, tail on
  • 1 tablespoon pickling spice blend (available in bulk, or substitute 1 bay leaf and a few peppercorns)
  • Remoulade Sauce
  • 1/4 cup (about 40 stems) microgreens, such as radish, mustard or “spicy blend”
  • 3-inch matchsticks of various vegetables, such as celery, carrot, broccoli, red bell pepper, zucchini, etc. (optional)
  • 2 lemon slices, each cut into 4 wedges

Directions

Preheat oven to 350° F.

Cut tomatoes in half and toss with vinegar and oil. Season with salt and pepper. Spread out on a parchment-lined baking sheet and roast until sticky and brown around the edges, about 15 to 20 minutes.

Place bacon on a separate baking sheet and roast until crispy and golden, about 15 to 20 minutes. Drain on paper towels and cut in half crosswise.

Bring a small pot of well-salted water and pickling spices to a boil. Add shrimp and cook for 3 to 4 minutes. Drain and thoroughly chill shrimp.

To compose: Place a dollop of Remoulade Sauce in the bottom of 8 shot glasses, sake cups, martini glasses or wonton spoons. Layer each with microgreens and bacon (and matchstick veggies if using). Top each with 1 shrimp, 5 tomato halves and a dash more sauce, if desired. Garnish with a tiny wedge of lemon.