CUCUMBER GAZPACHO WITH SHRIMP AND MELON
Categories Soup/Stew Appetizer Dinner Lunch Melon Shrimp Cucumber Spring Summer Chill Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first-course) servings
Number Of Ingredients 12
Steps:
- In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
- In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
- Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
HONEYDEW MELON GAZPACHO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
- Transfer to a bowl, cover and refrigerate for at least 1 hour.
- To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.
SHRIMP AND MELON SALAD
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
- In a large bowl, combine watermelon, honeydew, onion and jalapeno.
- In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
- Drizzle over melon salad and toss to combine.
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 AND MELON GAZPACHO
A different version of gazpacho and a delicious one at that. The vegetables are here, but also there are two different kinds of melon for a different taste. Add to that scrumptious shrimp and you have a treat that will refresh you on a hot summer day! Recipe from Food Network's Robert Irvine's new book. Irvine uses the term "brunoise" to describe a cutting method in this recipe. This means to first cut the item julienne, then crosswise into small dice of 1/8 inch. Oh, yes! I'm looking forward to trying this soup and am glad to know where I can find the recipe again!
Provided by Lorraine of AZ
Categories Melons
Time 42m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- First make a court bouillon-poaching liquid for the shrimp. Bring broth to a boil in saucepan over medium heat. Poach shrimp in shells until just pink, 2-3 minutes. and use a slotted spoon to remove to platter to cool. Strain and reserve court bouillon and let cool. You'll add it to the gazpacho later.
- While shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon. Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
- Peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish. Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper. Chill well.
- If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
- If you use this as an appetizer, serve in soup bowls to 6 guests. Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.
Nutrition Facts : Calories 155.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 147.2, Sodium 198.3, Carbohydrate 19.8, Fiber 2.3, Sugar 15.2, Protein 17.7
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- In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
- Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.
- Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
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