**Tantalize your taste buds with a culinary journey to the Mediterranean with our delectable Shrimp with Gazpacho Vinaigrette recipe.**
**Dive into a symphony of flavors as succulent shrimp are perfectly grilled and harmoniously paired with a refreshing gazpacho vinaigrette.** Dazzle your palate with the vibrant flavors of fresh tomatoes, cucumbers, peppers, and a hint of garlic and sherry vinegar, all coming together to create a tangy and aromatic dressing that elevates the shrimp to new heights. This recipe offers not only the star dish but also a versatile gazpacho soup, a classic Spanish cold soup brimming with the goodness of summer vegetables, and a tantalizing grilled shrimp skewer recipe that will be the life of any party. Embark on this culinary adventure and discover a world of flavors that will leave you craving more.
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
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
GAZPACHO SALAD WITH SHRIMP
I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
- Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g
GAZPACHO WITH SHRIMP
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
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
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
GAZPACHO SHRIMP COCKTAIL
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
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.
SHRIMP GAZPACHO WITH BASIL CROUTONS
Steps:
- In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
- In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
- Before serving, thin gazpacho with ice water and top with croutons and garnish.
- For basil croutons:
- In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
- Preheat oven to 350°F.
- On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.
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
SPICY GAZPACHO WITH SHRIMP
Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender!
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board).
- Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth.
- In a large bowl, combine the blender mixture with the remaining tomato juice and the vegetables; chill the mixture for at least 3 hours. It can be thinned to desired consistency with ice cold water before serving.
- Cook shrimp until just opaque in boiling, salted water, then plunge into cold water. Add shrimp to individual bowls to serve along with a generous sprinking of mint.
Nutrition Facts : Calories 361.3, Fat 20.3, SaturatedFat 3, Cholesterol 86.4, Sodium 1182.7, Carbohydrate 31.7, Fiber 5.9, Sugar 15.9, Protein 17.4
Tips:
- For a flavorful gazpacho vinaigrette, use ripe, juicy tomatoes. Look for tomatoes that are deep red in color and have no blemishes.
- If you don't have a blender, you can mash the tomatoes by hand until they're smooth.
- To make the vinaigrette ahead of time, simply whisk together the ingredients and store it in a jar in the refrigerator for up to 2 weeks.
- When choosing shrimp, look for ones that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- To devein shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, then remove the dark vein.
- Cook the shrimp until they are opaque and slightly pink in the center. Overcooked shrimp will be tough and chewy.
- To serve, place the shrimp on a bed of arugula and drizzle with gazpacho vinaigrette. Garnish with chopped parsley or cilantro.
Conclusion:
Shrimp with Gazpacho Vinaigrette is a light and refreshing dish that is perfect for a summer meal. The gazpacho vinaigrette is flavorful and tangy, and it pairs perfectly with the grilled shrimp. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a quick and easy summer meal, give Shrimp with Gazpacho Vinaigrette a try!
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