Spicy Gazpacho With Shrimp Recipes

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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

WATERMELON GAZPACHO WITH SHRIMP



Watermelon Gazpacho with Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 loaf country bread (about 8 ounces)
6 cups chopped cold seedless watermelon, plus 1/2 cup diced
1 bunch scallions (1 chopped; remaining whole and trimmed)
1 large tomato, diced
1 Persian cucumber, diced
1 jalapeno pepper, diced (remove seeds for less heat)
1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Juice of 2 limes, plus wedges for serving
1/4 cup roughly chopped fresh mint
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined (tails left intact)
1 clove garlic, minced

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.

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.

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

SPICY GAZPACHO WITH SHRIMP AND MUSSELS



Spicy Gazpacho with Shrimp and Mussels image

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

10 beefsteak tomatoes, (about 5 pounds)
1 small clove garlic
2 small jalapeno peppers, halved and seeded
Juice of 4 limes
1 1/2 teaspoons salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 shallot, minced
1 cup dry white wine
1/2 pound mussels, (about 14), scrubbed
1/2 pound medium shrimp, (about 15), peeled and deveined
1/2 pound yellow cherry tomatoes
2 Kirby cucumbers, peeled, seeded, and finely chopped
1 small red onion, finely chopped
1/2 cup loosely packed fresh cilantro leaves, finely chopped

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.

ZESTY TEQUILA SHRIMP GAZPACHO



Zesty Tequila Shrimp Gazpacho image

This is another one of my "twisted" recipes. That is to say a traditional recipe, that I have put my own twist to. (Prep time does not include time to chill.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 ounce tequila
1 lb small shrimp (cooked)
1 small purple onion
1 small green bell pepper
2 large cucumbers
2 large celery ribs
6 small roma tomatoes
3 garlic cloves (minced fine)
4 cups tomato juice
4 1/2 cups v 8 spicy vegetable juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup green onion (sliced)

Steps:

  • Wash vegetables.
  • Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
  • Place chopped vegetables into a large bowl.
  • Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
  • Stir in lime juice and red wine vinegar.
  • Stir in tomato juice and V-8 juice.
  • Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
  • To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.

SHRIMP GAZPACHO



Shrimp Gazpacho image

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
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 half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
  • In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
  • To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

Provided by Mary Baker

Categories     Soup/Stew     Tomato     No-Cook     Low Cal     Shrimp     Cucumber     Chill     Healthy     Bon Appétit     Oklahoma

Yield Serves 6

Number Of Ingredients 14

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges

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.

GAZPACHO SALAD WITH SHRIMP



Gazpacho Salad with Shrimp image

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

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

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

SPICY GAZPACHO WITH SHRIMP



Spicy Gazpacho With Shrimp image

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

2 garlic cloves
1 teaspoon salt
1 1/2 cups bread cubes, crusts removed
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon ground cumin
2 1/2 cups tomato juice
2 lbs tomatoes, peel, seed, chop
2/3 cup red bell pepper, minced
2/3 cup green bell pepper, minced
1/3 cup scallion, minced
1 cucumber, minced
1/2 cup red onion, minced
1/2 lb shrimp, peeled and deveined
1/4 cup mint or 1/4 cup cilantro, fresh

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

SHRIMP GAZPACHO



Shrimp Gazpacho image

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

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

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 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

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From vinepair.com


THIS SPICY NEW SOUTHERN COCKTAIL SAUCE WILL GIVE LIFE TO YOUR …
2022-05-18 Check Price. This cocktail sauce is unlike any other I’ve tasted out of a bottle, delivering a rich tomato flavor that’s laced with the bright acidity of sherry vinegar and a …
From saveur.com


SPICY GAZPACHO WITH SHRIMP RECIPE - COOKEATSHARE
On a work surface mince and mash the garlic with the salt till a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one c. of the tomato juice and…
From cookeatshare.com


EASY GAZPACHO RECIPE FOR THE BEST GAZPACHO RECIPE USING SHRIMP
Fill a large bowl half way with ice and cold water. Drain shrimp and transfer to ice bath for 3 – 5 minutes. Once cool, cut shrimp crosswise in half. You can do this up to 2 days ahead and refrigerate the shrimp until ready to use. Combine V8 juice, ketchup, Bloody Mary mix, lime juice, and hot sauce in medium bowl.
From lonestargatherings.com


SHRIMP GAZPACHO RECIPE | EATINGWELL
Combine tomatoes, cucumber, bell pepper, vegetable juice (or tomato juice), clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin in a large mixing bowl. Gently fold the shrimp into the tomato mixture. Advertisement. Step 2. Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle gazpacho into serving bowls.
From eatingwell.com


LOWCOUNTRY GAZPACHO & SEASONED SHRIMP & QUICK PICKLED OKRA …
Discard tomato pulp. Advertisement. Step 2. Combine corn, next 7 ingredients, and Quick Pickled Okra, if desired, in a large bowl. Stir in tomato liquid, olive oil, and liquid from Quick Pickled Okra. Season with salt and white pepper to taste. Spoon into bowls; top with Seasoned Shrimp.
From myrecipes.com


SHRIMP GAZPACHO RECIPE | BON APPéTIT
2001-07-31 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.
From bonappetit.com


GAZPACHO WITH SHRIMP · MY THREE SEASONS
2017-08-31 Instructions. Blanch tomatoes: Bring a large pot of water to a boil.Set up an ice water bath. Score the bottom of the tomatoes with an “x”. Lower into boiling water for …
From brinasbites.com


SPICY GAZPACHO WITH SHRIMP - COMPLETERECIPES.COM
2007-09-26 1. Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board). 2. Combine the garlic paste, bread, vinegar, oil, cumin
From completerecipes.com


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