Fiery Grilled Shrimp With Honeydew Gazpacho Recipes

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GRILLED SHRIMP GAZPACHO



Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

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



Icy Fruit Gazpacho with Spicy Grilled Shrimp image

Provided by Food Network

Time 30m

Yield 6 servings, Chill: 1 hr.

Number Of Ingredients 11

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1 can (20 oz.) DOLE® Pineapple Chunks,
1-1/2 cups DOLE® Frozen Mango Chunks, partially
1 tablespoon honey
1 teaspoon chili garlic sauce
1/4 cup chopped mint leaves
1 cup orange juice
1 pound medium-large raw shrimp, peeled and deveined
1 to 2 tablespoons dry Creole seasoning
Mint sprigs (optional)

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



Fiery Grilled Shrimp with Honeydew Gazpacho image

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

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeños, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil

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



Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories     Seafood     Shellfish     Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

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



Spicy Grilled Shrimp With Gazpacho Vinaigrette image

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

6 plum tomatoes, diced
1 medium cucumber, diced
1 red bell pepper, diced
1 jalapeno chile, diced
1/4 cup onion, diced
1/4 cup red wine vinegar
1/3 cup tomato juice
1/4 cup extra virgin olive oil
hot sauce
1 1/2 lbs large shrimp
6 basil leaves, cut into chiffonade
1 pinch crushed red pepper flakes

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



Shrimp Gazpacho image

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

1 tablespoon olive oil
1 lb medium shrimp, peeled, deveined and tails removed
3 cups plum tomatoes, chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup roasted sweet peppers, I used fresh
red pepper, but recipe calls for jarred
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 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



Fiery Grilled Shrimp with Honeydew Gazpacho image

Categories     Honeydew     Shrimp     Summer     Kosher

Yield Serves 4

Number Of Ingredients 13

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeños, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil

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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