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10 minutes
2 hours 10 minutes
- 1 jar (14 oz) tomato pasta sauce (any variety)
- 1/3 cup sliced pimiento-stuffed green olives
- 1/4 cup vodka
- 2 tablespoons tomato paste
- 1 teaspoon celery seed
- 1 teaspoon red pepper sauce
- 24 cooked deveined peeled large shrimp, thawed if frozen
- Combine all ingredients in a small slow cooker, leaving out the shrimp.
- Cover and simmer gently on Low heat for 2 to 3 hours.
- Enhance your dish with succulent shrimp for a perfect pairing. Simply keep the dip warm on the low heat setting for up to 2 hours, giving it a gentle stir now and then.
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