Mexican Gazpacho Shrimp Cocktail Recipes

GAZPACHO SHRIMP COCKTAIL

Gazpacho Shrimp Cocktail image

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 10

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon sherry vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
2 pounds cooked, peeled large shrimp with tail sections attached

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.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories Appetizers and Snacks Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 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

GAZPACHO SHRIMP COCKTAIL

Gazpacho Shrimp Cocktail image

Make and share this Gazpacho Shrimp Cocktail recipe from Food.com.

Provided by CookingONTheSide

Categories South American

Time 5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lime, juice of
extra virgin olive oil, for liberal drizzling
1/2 cup flat leaf parsley
1/2 cup cilantro leaf
2 garlic cloves, cracked from skin, divided
1 cup spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
1 (28 ounce) can fire-roasted tomatoes (diced or crushed)
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled and chopped
2 celery ribs, from heart chopped
2 slices crusty bread, chopped
salt
fresh ground black pepper
1 tablespoon medium hot sauce or 1 tablespoon spicy hot sauce, adjust to your own taste
16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

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.

Nutrition Facts : Calories 230.1, Fat 2.2, SaturatedFat 0.4, Cholesterol 141.1, Sodium 1198.1, Carbohydrate 32.6, Fiber 4, Sugar 7.6, Protein 21.6

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

LIGHT AND FRESH MEXICAN GAZPACHO

Light and Fresh Mexican Gazpacho image

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Provided by Kara Adkins

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 7h

Yield 10

Number Of Ingredients 16

Ingredients

4 stalks celery, diced
3 red bell peppers, diced
3 yellow bell peppers, diced
2 cucumbers, chopped
4 small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch green onions, diced
½ red onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles tomato and clam juice cocktail
1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
⅓ cup red wine vinegar
⅓ cup lemon juice
3 cloves garlic, minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g

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