Mexican Gazpacho Shrimp Cocktail Food

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.

MEXICAN GAZPACHO SHRIMP COCKTAIL

Steps:

• In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
• Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

TEQUILA LACED GAZPACHO COCKTAILS WITH GRILLED SHRIMP

Steps:

• Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
• Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
• In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

MEXICAN SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
• Blend for 2-3 minutes until all chopped and combined.
• Season with hot sauce, salt and freshly ground black pepper.
• Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.

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 GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

SHRIMP GAZPACHO

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.

SHRIMP GAZPACHO

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!