PAGAS:
dana92504: along the lines of soup shooters - oyster shooters since you're serving seafood. you can get really nice oysters this time of year.
Oysters are a no go with two pregnant women and in the summer months (ick).
The soup would be cold. Last time I served gazpacho, it went over like a ton of bricks and I was the only one who really ate it. Back to the drawing board....any other summer soup I could do a shooter of? I found the cutest 50 cent shooters at C&B.
mmmm, i love oysters, but i forgot about the whole pg thing.....i know you said not another meat since your have the crab cakes, but maybe mini shooter shrimp cocktail(s) since you have the shooters but are worried about having a cold soup flop again:
cocktail sauce
1-1/2 pounds jumbo shrimp (16-20 count), shells peeled, tails left on
1 generous tablespoon minced garlic
3 tablespoons or so olive oil
Salt and freshly ground pepper to taste
Handful of fresh minced parsley
Preheat oven to 450. Remove vein from shrimp if necessary. Toss shrimp with garlic and olive oil. Spread on baking sheet in a single layer. Roast for 3 minutes, turning with tongs. Finish roasting in about 2 minutes or so, just until the shrimp are opaque and firm. Don’t over roast or they will be dry. Let cool a bit and season to taste, sprinkling with parsley. Chill at least 2 hours or up to 8, covered in the refrigerator. Serves 5-8. Serve with cocktail sauce at bottom of shooter and hang shrimp over side of glass.