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
GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
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
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
PRAWN GAZPACHO
Pickled tiger prawns combined in a chunky garlic gazpacho. This is a great item for winery and concert picnics. It keeps well, travels well, and if you bring extra bowls and spoons, you'll make lots of new friends. My original recipe was published by Bon Appetit in the April 1992 issue, then again in their 20-Minute Special Edition issue, and included again in the 1992 hardbound collector's edition. The recipe was altered by the editors to be more like a traditional gazpacho, including the incorporation of four cups of tomato juice. But this is the original crunchy, fresh-from-the-garden, high garlic, many-prawns version. From "Fresh from Dover Canyon"
Provided by Mary Baker
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight.
- If you feel more comfortable with cooked seafood, sauté the prawns in a spoonful of olive oil until barely bright pink, and cool.
- Combine all ingredients, including prawns and marinade.
- Season with salt and coarsely ground pepper.
- To serve, ladle the gazpacho into small cups or bowls.
- Garnish with lemon wedges and fresh cilantro.
- Wine suggestion: A crisp, slightly acidic white with lots of fruit and delicate herbal notes.
- Good selections would be sauvignon blanc, malvasia bianca, or tank-fermented chardonnay.
Nutrition Facts : Calories 146.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 71.5, Sodium 332.8, Carbohydrate 11.1, Fiber 2.7, Sugar 4.4, Protein 9.8
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
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
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.
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GREEN GAZPACHO WITH PRAWNS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 2Total Time 2 hrsCategory Lunch
- FOR THE GAZPACHO, place vinegar, lime juice, yoghurt, salt and 3 tbsp olive oil in a large bowl and whisk together. Add remaining ingredients except the herbs. Toss together until well coated. Cover with plastic wrap and leave in the fridge to marinate for at least 4 hours, ideally overnight.
- PLACE MIXTURE in a blender along with all the herbs. Process on a low setting until ingredients become like a chunky purée. Increase speed to high and gradually add about ½ cup of very cold water to create a smooth mixture. Blend on high speed for a minute then add more water until you achieve a soup-like consistency. Taste and adjust seasoning. Place in the fridge to allow it to become super chilled.
- REMOVE SHELLS from prawns and de-vein. Cut into 1cm pieces. Pour chilled soup into two bowls or glass coupes and top with prawn pieces. Drizzle a tsp of oil on top of each dish. Garnish with paprika and chives, and serve immediately.
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From greatitalianchefs.com
Servings 4Estimated Reading Time 1 minCategory Starter
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