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
SHRIMP GAZPACHO
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
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
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
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
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 COCKTAIL-MEETS-GAZPACHO
Dip shrimp into a gazpacho-inspired sauce made from fresh tomato, garlic and chili sauce.
Provided by Food Network Kitchen
Time 15m
Yield 8-12
Number Of Ingredients 11
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.
FLORIDA GAZPACHO WITH SHRIMP
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
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.
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.
GRILLED GAZPACHO SALAD WITH SHRIMP
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
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.
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
GOLDEN GAZPACHO WITH CHILIES AND SHRIMP
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 1h20m
Yield Four to six servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 716 milligrams, Sugar 3 grams, TransFat 0 grams
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
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
GAZPACHO WITH LOBSTER AND SHRIMP
Provided by Matt Lee And Ted Lee
Categories dinner, quick, soups and stews, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
- To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.
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SHRIMP GAZPACHO RECIPE | EATINGWELL
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Category Low-Cholesterol Fish & Seafood RecipesCalories 192 per servingTotal Time 4 hrs 35 mins
- 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.
- Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle gazpacho into serving bowls. If desired, top each with a spoonful of sour cream.
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- 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.
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