Gazpacho with Marinated Shrimp

Gazpacho with Marinated Shrimp

1 review, 4 star(s). 100% would make again

Ready in 2 hours 30 minutes

A classic Spanish summer refresher, "kicked up" with Texas Gulf shrimp.


-- Gazpacho --
1 1/2 pounds Tomatoes; - about 4 large, chopped
1 large Red bell pepper; - seeded and chopped
1 small White Onion; - cubed
5 cloves garlic; - crushed
3 large White and Green Scallions; chopped
3 tablespoons Cilantro; - chopped
3 tablespoons Basil leaves; - chopped
1 tablespoon Fresh Thyme
24 ounces Vegetable Juice (V8); - 1/2 large can
1/4 cup Worcestershire sauce; - to taste
2 teaspoons Pepper sauce
1/4 cup olive oil
3 tablespoons Vinegar; - Sherry or cider
2 pinches Kosher salt; - to taste
1/4 teaspoon Black pepper; - to taste
-- Marinated Shrimp --
1 pound Jumbo Gulf Shrimp; - shell on (16 - 20 count)
2 tablespoons Cajun Spice mix
2 teaspoons olive oil
1 tablespoon Lime juice
-- Garnish --
10 sprigs Cilantro

Original recipe makes 10




Working in small batches (or using a large food processor) process the gazpacho ingredients (except the salt and pepper) into a chunky puree. You want to have some texture to the dish so don't over-process it into a "soup". Chill for at least 3 hours then adjust flavor with salt & pepper (and perhaps some lemon or lime juice) to taste. It is important to chill before adjusting flavors as dishes taste different when cold.

Prepare the shrimp:

Thaw the shrimp if frozen. Drop the shrimp into a large pot of boiling, salted water. Cook ONLY until they turn pink (about 2 minutes) then transfer to a bowl of ice water to stop the cooking.

Peel, devein, and split the shrimp lengthwise. Toss the shrimp halves with the Cajun spice and olive oil and allow to marinate for at least one hour.

About 1/2 hour before serving add the lime juice and allow to marinate further. Don't marinate more than 30 minutes with the lime juice as you don't want to toughen the shrimp.

Dish up about 1 cup of gazpacho and top it with 3-4 shrimp halves. Garnish with a sprig of cilantro. Serve on a well chilled plate.

Adapted from a recipe presented by: Chef Nicole Rothier, Fiesta Culinary School, July, 2006

Each (1 cup w/ 2 shrimp) serving contains an estimated:

Cals: 164, FatCals: 61, TotFat: 4g

SatFat: 1g, PolyFat: 1g, MonoFat: 5g

Chol: 69mg, Na: 1081mg, K: 547mg

TotCarbs: 23g, Fiber: 4g, Sugars: 7g

NetCarbs: 19g, Protein: 12g


Making the Gazpacho without the shrimp and serving 1-1/4 cup (1/8 recipe) gives an estimated:

Cals: 131, FatCals 61, TotFat: 6g

SatFat: 0g, PolyFat: 1g, MonoFat: 5g

Chol: 0mg, Na: 1136mg, K: 554

TotCarbs: 27g, Fiber: 4g, Sugars: 9g

NetCarbs: 23g, Protein: 3g


This made a very nice summer lunch. Especially with fresh Gulf shrimp being in season. It was diet friendly also.

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This made a very nice summer lunch. Especially with fresh Gulf shrimp being in season. It was diet friendly also. [I posted this recipe.]
promfh 9y ago

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