4 corn tortillas
Canola oil for frying
2/3 cup purchased cocktail sauce, divided
1/2 cup minced flat leaf parsley
1 cup V-8 vegetable juice
Directions:
Cook the shrimp any way you like. (I brushed the shrimp with a little oil and grilled them on a very hot grill pan.)
Cutting tortilla circles:
Heat oil in a small skillet to medium high heat. Cut tortillas with a round cookie cutter that is slightly bigger than the circle of the top of your shot glasses. Cook tortilla circles in oil for about 20 seconds on each side, until lightly crispy but not hard. Press cooked circles with paper towels to remove excess oil. Let cool.
Frying tortilla circles:
Mix together 1/3 cup of cocktail sauce and the V-8 juice. Pour a little liquid into each glass so that there is about 1/2 inch in each.
Spread cocktail sauce on tortilla circles:
Spread on top of each tortilla circle in the following order: 1/2 tablespoon of remaining cocktail sauce; a little parsley; one shrimp.
Topping the tortilla circles:
Place topped tortilla circle on top of each filled glass and serve so that guests will pick up and eat tortilla and shrimp and then drink the liquid in the glass.
Suggestion:
You will need 12 small shot glasses or other small glasses to serve this dish the same way it looks in the photo. If you don’t have any of these sized glasses, just serve the top part on a platter without the vegetable juice shot!
Shared by Mary Ann Hartley
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