Appetizer Cucumber Gazpacho With Shrimp Recipes

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CUCUMBER SHRIMP APPETIZERS



Cucumber Shrimp Appetizers image

When my friend's husband needed lower-fat snacks, she served him this fresh-tasting shrimp spread. Cucumber slices are a fun and healthy alternative to crackers. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 32 appetizers.

Number Of Ingredients 8

1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (4 ounces) tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped green onion
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional

Steps:

  • In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired.

Nutrition Facts :

MEXICAN GAZPACHO SHRIMP COCKTAIL



Mexican Gazpacho Shrimp Cocktail image

Try this great summer appetizer; it is very easy to make and is sure to impress your guests!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 8

Number Of Ingredients 8

1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro

Steps:

  • In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
  • Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

Categories     Soup/Stew     Tomato     No-Cook     Shrimp     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13

6 large ripe tomatoes (about 2 pounds)
1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
1 green bell pepper, chopped
1 red onion, chopped
1 cup tomato juice
1/2 cup bottled clam juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 1/2 teaspoons Old Bay seasoning
8 ounces cooked shrimp, cut into 1/2-inch pieces

Steps:

  • Blanch tomatoes in large pot of boiling water 30 seconds. Drain. Refresh under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Season gazpacho to taste with salt and pepper. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.

GAZPACHO WITH LOBSTER AND SHRIMP



Gazpacho With Lobster And Shrimp image

Provided by Matt Lee And Ted Lee

Categories     dinner, quick, soups and stews, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large garlic clove
Kosher salt and ground black pepper
1 medium red onion, diced
2 medium red bell peppers, diced
4 to 5 Kirby cucumbers with seeds, diced
3 pounds tomatoes, diced
1 jalapeño pepper, seeded and minced
1 quart bottled tomato juice
Juice of one lemon
2 chilled cooked lobster tails
8 chilled cooked shrimp
Chopped chives

Steps:

  • Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
  • To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

GRILLED-VEGETABLE GAZPACHO WITH SHRIMP



Grilled-Vegetable Gazpacho with Shrimp image

An Andalusian classic that makes a welcome appetizer, chunky gazpacho made with grilled vegetables is crowned with grilled shrimp. A serrano chile, lime juice, garlic, and cilantro bring plenty of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 medium onion, halved crosswise
1 green bell pepper, halved lengthwise
2 yellow bell peppers, halved lengthwise
1 1/2 pounds vine-ripened tomatoes, halved
4 garlic cloves (unpeeled)
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 fresh serrano chile
1 English cucumber, peeled and cut into 1/2-inch cubes
1 pound large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)

Steps:

  • Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.
  • Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.
  • Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CUCUMBER GAZPACHO WITH SHRIMP AND MELON



Cucumber Gazpacho with Shrimp and Melon image

Categories     Soup/Stew     Appetizer     Dinner     Lunch     Melon     Shrimp     Cucumber     Spring     Summer     Chill     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions (white and green parts), coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Steps:

  • In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
  • In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
  • Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
1 1/2 cups tomato juice
2 tablespoons red-wine vinegar

Steps:

  • In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
  • In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
  • To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

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Mexican Rice Milk, Horchata Mexicana_image Mexican Rice Milk, Horchata Mexicana

Upper Crust Bakery Black Gold Cookies_image Upper Crust Bakery Black Gold Cookies

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