Green Gazpacho With Chili Cumin Shrimp Recipes

GREEN GAZPACHO

Steps:

• Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

SHRIMP GAZPACHO

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.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
• Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

SHRIMP COCKTAIL-MEETS-GAZPACHO

Steps:

• Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
• Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.

GOLDEN GAZPACHO WITH CHILIES AND SHRIMP

Steps:

• Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
• Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes and discard the peel and stems. Cut the tomatoes crosswise in half and remove the seeds. Cut the tomato flesh into very small dice. There should be about two cups.
• Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl. Add the chili and broth mixture and stir to blend. Add salt to taste. There should be about four cups. Refrigerate at least one hour.
• Cut each shrimp crosswise in half. There should be about 1 1/4 cups. Roll the shrimps in chopped coriander.
• Spoon equal portions of the soup into four to six chilled soup bowls. Garnish each bowl with equal portions of the shrimp.

GREEN GAZPACHO WITH SHRIMP

Steps:

• In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
• In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
• Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
• Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
• Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
• Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
• Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
• Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
• Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.

GAZPACHO WITH SHRIMP

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.

SHRIMP GAZPACHO WITH BASIL CROUTONS

Steps:

• In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
• In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
• Before serving, thin gazpacho with ice water and top with croutons and garnish.
• For basil croutons:
• In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
• Preheat oven to 350°F.
• On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.

GREEN GAZPACHO

Steps:

• Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
• (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
• Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

Steps:

• In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.