SHRIMP AND TOMATO CUPS

These savory tomato shooters-reminiscent of chilled tomato gazpacho, with the exception of the clam juice are the perfect way to start a summer party. 2 28-ounce cans no-salt-added whole tomatoes, undrained, cut. up 14.5-ounce can reduced-sodium chicken broth 1 cup seafood stock or clam juice ½ cup sliced leeks ½ cup chopped celery (1 stalk) ½ cup chopped carrot (1 medium) 2 tablespoons no-salt-added tomato paste - 2 bay leaves 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon ground black pepper ½ cup evaporated fat-free milk ½ teaspoon snipped fresh thyme 2 tablespoons dry sherry (optional) 24 cooked, peeled and deveined medium shrimp (about 12 ounces) Snipped fresh chives, celery leaves or small basil leaves (optional)

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Step 1

1. In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, seafood stock (or clam juice), leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. 2. Stir in evaporated milk and thyme; if desired, stir in sherry. If using Low, turn to high-heat setting. Cover; cook for 30 minutes more. 3. Blend tomato-milk mixture with an immersion blender or blend batches in a blender or food processor until smooth. 4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.

Step 2

Nutrition Per Serving: 38 calories; 4 g carbohydrates; 0 g fat (0 g sat, g mono); 4 g protein; 30 mg cholesterol; 1 g dietary fiber; 208 mg potassium; 266 mg sodium. Nutrition bonus: 1 mg Niacin, 8 mg Vitamin C, 8 µg Folate, 50 mg Calcium, 680 IU Vitamin A