SHRIMP GAZPACHO
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
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
SPICY GAZPACHO WITH SHRIMP AND MUSSELS
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with shallow hatch mark. Blanch tomatoes in boiling water for 30 to 60 seconds, until skin peels easily. Transfer tomatoes to a bowl of ice water. Peel and halve them after they cool. Remove and discard most of the seeds, without wasting pulp.
- Place tomatoes in the jar of a blender, and add garlic and half of 1 jalapeno. Blend mixture, working in batches if necessary, until smooth. Season mixture with lime juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Transfer to refrigerator, and chill.
- Meanwhile, combine shallot, white wine, and 2 cups water in a large skillet. Bring mixture to a boil, and add mussels. Cover skillet, and let mussels cook until shells open, about 2 minutes. Using a slotted spoon, transfer mussels from skillet to a bowl. Cool slightly, cover with plastic, and refrigerate.
- Return skillet to heat, and bring to a simmer. Add shrimp, and poach until shrimp are pink and cooked through, about 1 1/2 minutes. Transfer shrimp from poaching liquid to a bowl, let cool slightly, and refrigerate.
- Dice the remaining 1 1/2 jalapeno peppers. Slice yellow cherry tomatoes in half.
- Adjust seasoning of chilled tomato puree with salt and pepper. Stir in chopped jalapenos, cucumbers, red onion, and sliced cherry tomatoes. Ladle soup into bowls. Divide seafood among bowls. Sprinkle each bowl with chopped cilantro, and serve.
GAZPACHO WITH SHRIMP AND MUSSELS
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
- Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
- Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
- Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.
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
WATERMELON GAZPACHO WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the bread 1/4 to 1/2 inch thick and remove the crust from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor to make coarse crumbs. Add the chopped watermelon to the food processor along with the chopped scallion, tomato, half each of the cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to serve.
- Heat a grill pan over medium-high heat and brush with olive oil. Toss the shrimp and whole scallions with the juice of the remaining lime and 2 tablespoons each olive oil and mint, the garlic, 1/4 teaspoon salt and a few grinds of pepper. Grill the shrimp until marked, about 3 minutes. Flip and continue grilling until cooked through, about 2 more minutes. Grill the scallions until lightly charred, 1 minute per side. Brush the remaining bread slices with olive oil and grill until toasted, 1 to 2 minutes per side.
- Top each serving of gazpacho with the diced watermelon and the remaining cucumber and jalapeno; drizzle with olive oil. Serve with the grilled shrimp, scallions, bread and lime wedges.
SHRIMP GAZPACHO
Steps:
- Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
- Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.
SHRIMP GAZPACHO
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
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
GAZPACHO SALAD WITH SHRIMP
I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
- Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g
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
SPICY GAZPACHO WITH SHRIMP
Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board).
- Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth.
- In a large bowl, combine the blender mixture with the remaining tomato juice and the vegetables; chill the mixture for at least 3 hours. It can be thinned to desired consistency with ice cold water before serving.
- Cook shrimp until just opaque in boiling, salted water, then plunge into cold water. Add shrimp to individual bowls to serve along with a generous sprinking of mint.
Nutrition Facts : Calories 361.3, Fat 20.3, SaturatedFat 3, Cholesterol 86.4, Sodium 1182.7, Carbohydrate 31.7, Fiber 5.9, Sugar 15.9, Protein 17.4
GAZPACHO WITH SHRIMP
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
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
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