Shrimp And Crab Gazpacho Food

GRILLED SHRIMP GAZPACHO

Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

Steps:

Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

SHRIMP AND CRAB GAZPACHO

Shrimp and Crab Gazpacho image

For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.

Provided by Kittencalrecipezazz

Categories Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

12 fresh ripe tomatoes, peeled and seeded
3 -4 cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
1/2 cup yellow bell pepper, diced small
1/2 cup red bell pepper, diced small
1/2 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
3/4 cup green onion (white part only)
3 cups cucumbers, peeled,seeded and diced
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt, to taste
1/2 lb small shrimp, cooked and chilled
1/2 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
crouton, for garnish

Steps:

In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
Dice peppers and green onions.
In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
(if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
Chill for 2 hours.
Ladle into small soup bowls.
Cut the shellfish into bite-size pieces, and divide equally among the bowls.
Top with croutons, and freshly ground black pepper.

MANGO GAZPACHO WITH PICKLED SHRIMP

Mango Gazpacho with Pickled Shrimp image

Provided by Allen Susser

Categories Soup/Stew Blender Citrus Fish Fruit Ginger Herb Onion Pepper Vegetable Freeze/Chill Mango Shrimp Chill Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 24

Ingredients

Pickled shrimp
2 1/2 cups water
1/2 cup unseasoned rice vinegar
2 whole star anise*
1 1/2 tablespoons pickling spice
1 tablespoon minced lemongrass
1 1/2 tablespoons coarse kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 1/2 teaspoons minced jalapeño chile
12 uncooked medium shrimp (about 8 ounces), peeled, deveined
Gazpacho
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeño chile, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Steps:

For pickled shrimp:
Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
For gazpacho:
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

CHARLEY'S CRAB GAZPACHO

Charley's Crab Gazpacho image

NOTE TO THOSE WONDERING WHERE THE CRAB IS: Charley's Crab is a restaurant. This is not crab gazpacho but the gazpacho served at Charley's Crab restaurants. It's the best I've ever eaten. Try it, you'll love it. This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. Tastes great all year as it uses canned tomatoes. Fabulous as a first course or a main dish with some grilled shrimp thrown in. Garnish with a dollop of sour cream, a few croutons and a cucumber spear. NOTE: This makes a huge recipe. EDITED TO ADD: Because Alan Leonetti is leaving retaliatory feedback on many of my recipes, I'd like to state here that CHARLEY'S CRAB is a RESTAURANT. I'd guess the crab is there. There is not supposed to be any crab in this recipe. It is exactly as the restaurant serves it and it is AWESOME, one of the most frequently ordered soups they offer.

Provided by PookeyLumLum

Categories Vegetable

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

2 cucumbers, peeled and diced
2 green peppers, diced
1 medium onion, diced (I use white or Vidalia)
2 garlic cloves, minced
1 bunch parsley, chopped (I use Italian flat leaf)
1 (28 ounce) can diced tomatoes
4 cups tomato juice
1 1/2 cups Italian dressing (Use Wishbone.)
salt and pepper (I only use pepper. No salt needed in my opinion.)

Steps:

Mix all ingredients.
Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.

Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2

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

Ingredients

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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