GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
- Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.
ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP
Provided by Food Network
Time 30m
Yield 6 servings, Chill: 1 hr.
Number Of Ingredients 11
Steps:
- Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
- Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
- Pour into large bowl; stir in orange juice; chill at least 1 hour.
- Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
- Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
- Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
- Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate
FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO
Provided by Jean Georges Vongerichten
Categories Fruit Shellfish Appetizer Cocktail Party Backyard BBQ Melon Honeydew Seafood Shrimp Summer Grill Grill/Barbecue Party Chile Pepper Advance Prep Required Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
- Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
- When ready to serve, heat your grill on high until very hot.
- Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
- Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
SPICY GRILLED SHRIMP WITH GAZPACHO VINAIGRETTE
Make and share this Spicy Grilled Shrimp With Gazpacho Vinaigrette recipe from Food.com.
Provided by philip dreger
Categories European
Time 20m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil.
- Season with couple drops of hot sauce and a few pinches of salt.
- Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine.
- Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes.
- Allow shrimp to sit a room temperature for half hour.
- Heat the grill to medium.
- Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes).
- Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately.
Nutrition Facts : Calories 230.4, Fat 11.2, SaturatedFat 1.7, Cholesterol 172.8, Sodium 209.6, Carbohydrate 8, Fiber 1.7, Sugar 4.2, Protein 24.4
SHRIMP GAZPACHO
DH doesn't like gazpacho...but loves shrimp cocktail! I found this recipe in the June Food Everyday magazine. No complaints last night! Perfect light summer meal! I served it with grilled garlic bread.
Provided by katie in the UP
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add shrimp and cook on both sides (may have to do it in batches).
- In a food processor, combine tomatoes, onion, garlic, cucumber and 1/2 the roasted peppers (here's where I also added crushed red chili flakes -- approx 1 tsp -- we like it spicy!) Process until well combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper to taste.
- To serve divide tomato mixture in bowls and top with shrimp and remaining roasted peppers. I also garnished with herbs from the garden, I used cilantro and a few garlic chives.
- Recipe is suppose to serve 4 -- maybe as a first course, but it served 2 large appetites as a main course tonight!
Nutrition Facts : Calories 201.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 172.8, Sodium 421.5, Carbohydrate 12.9, Fiber 2.3, Sugar 7.8, Protein 25.4
FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO
Steps:
- Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
- Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
- When ready to serve, heat your grill on high until very hot.
- Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
- Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.
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