Florida Gazpacho With Shrimp Recipes

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GAZPACHO WITH SHRIMP



Gazpacho with Shrimp image

Start chopping some veggies to make this cool and zippy gazpacho recipe. This Gazpacho with Shrimp serves 10, so it is perfect for a large crowd.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 10 servings, 1 cup each.

Number Of Ingredients 12

1 qt. (4 cups) tomato juice
3 medium tomatoes, seeded, chopped (about 2 cups)
2 medium red or green peppers, seeded, chopped
2 medium cucumbers, peeled, seeded and chopped
1 medium red onion, chopped
2 medium jalapeño peppers, seeded, chopped
2 cloves garlic, minced
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup lemon juice
1/4 tsp. ground red pepper (cayenne)
1 lb. medium shrimp, cleaned, cooked
1/4 cup chopped fresh cilantro

Steps:

  • Combine all ingredients except shrimp and cilantro in large bowl; cover.
  • Refrigerate at least 1 hour to allow flavors to blend.
  • Serve topped with the shrimp and cilantro just before serving.

Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 70 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 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

FLORIDA GAZPACHO WITH SHRIMP



Florida Gazpacho With Shrimp image

A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.

Provided by Outta Here

Categories     Corn

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
1 medium green pepper, seeded and coarsely chopped
1 small cucumber, peeled, seeded and coarsely chopped
1 medium red onion, peeled and coarsely chopped
3 green onions, sliced
2 garlic cloves, peeled and coarsely chopped
3 sprigs fresh basil
3 sprigs fresh cilantro
1/4 cup extra virgin olive oil
1 teaspoon rice wine vinegar
1/4 teaspoon cayenne pepper
1 pinch oregano
salt, to taste
white pepper, to taste
1 cup fresh corn kernels
1 French baguette, sliced in 12 slices
2 garlic cloves, whole and peeled
1 lb shrimp, steamed, peeled and coarsely chopped and cooled
fresh basil, chopped (optional)

Steps:

  • In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
  • Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  • Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  • In a small saucepan, combine corn with 1/4 cup water. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool.
  • Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
  • To serve, stir the corn and shrimp into the gazpacho.
  • Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

GRILLED GAZPACHO SALAD WITH SHRIMP



Grilled Gazpacho Salad with Shrimp image

Provided by Elizabeth Karmel

Categories     Salad     Citrus     Garlic     Herb     Onion     Pepper     Tomato     High Fiber     Dinner     Shrimp     Summer     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

Steps:

  • Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
  • Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
  • Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
  • Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
  • Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

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.

SPICY GAZPACHO WITH SHRIMP



SPICY GAZPACHO WITH SHRIMP image

Categories     Soup/Stew     Pepper     Shellfish     Tomato     Vegetable     No-Cook     Fourth of July     Picnic     Low Carb     Low Fat

Yield 8-10 generous servings

Number Of Ingredients 29

2-1/2 cups finely chopped fresh Roma/plum tomatoes
1-1/4 cups finely chopped, unpeeled and seeded, long English cucumber
1/4 cup each finely chopped green, red and orange bell peppers
1/2 cup finely sliced green onions
2/3 cup finely chopped sweet onion - such as Vidalia
1/3 cup virgin olive oil
2 cups fat-free beef broth
juice and fine zest of 1 lemon
juice and fine zest of 1 lime
1/3 cup sherry vinegar
1/3 cup minced fresh flat-leaf Italian parsley
1/3 cup minced fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon creamy-style horseradish
3 large cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 hard-boiled egg, chopped
3-1/2 cups spicy V-8 juice
3-1/2 cups spicy Clamato juice
1 tablespoon sugar
fine sea salt to taste
1 teaspoon fresh, coarsely ground pepper
hot pepper sauce to taste
2/3 cup fine, plain bread crumbs
1-1/2 cups small cooked shrimp
GARNISH
sour cream
diced avocado tossed with a squeeze of lemon juice
fine lemon and lime zest

Steps:

  • In a non-reactive stock pot, gently combine tomatoes, cucumber, peppers, green onions, onion, olive oil, beef broth, lemon and lime juices/zests, sherry vinegar, parsley and cilantro. Place Worcestershire sauce, horseradish, garlic, jalapenos and cooked egg in blender and puree until smooth. Gently stir into vegetable mixture until well combined. Working in batches, puree 1/3 of vegetable mixture in blender until smooth, then add to remaining vegetables in pot. Add V-8, Clamato juice and sugar, and stir gently to combine. Add salt a little at a time, stirring and tasting after each addition until satisfied. Add pepper and a few dashes of hot pepper sauce if desired. Add bread crumbs and stir just until they melt/dissolve into the soup. Lastly, add shrimp and stir gently to combine. Cover and chill in refrigerator 3-4 hours. Ladle gazpacho into chilled bowls, mugs or large stemmed glasses. Garnish with a dollop of sour cream sprinkled with avocado and lemon/lime zest. NOTE: If a vegetarian gazpacho is preferred: Use only V-8 juice, substitute vegetable broth for beef broth, and omit both shrimp and horseradish.

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Top Asked Questions

What's the best way to make shrimp gazpacho?
Wonderful with fresh garden vegetables and served with a nice, hearty bread. 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.
How many carbs are in shrimp gazpacho recipe?
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. 322 calories; protein 27.1g; carbohydrates 29.1g; fat 11.2g; cholesterol 221.3mg; sodium 948.4mg.
What makes a good base for gazpacho soup?
The soup base consists of juice from the tomatoes, some tomato flesh, half a shallot and a red pepper, olive oil and minced garlic, all pureed in the food processor. Finished off with some sherry vinegar, salt and pepper.

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