Florida Gazpacho With Shrimp Best Recipes

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SHRIMP GAZPACHO

Aug 20, 2004



Shrimp Gazpacho image

Categories     Soup/Stew     Tomato     No-Cook     Shrimp     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients:

  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup tomato juice
  • 1/2 cup bottled clam juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 1/2 teaspoons Old Bay seasoning
  • 8 ounces cooked shrimp, cut into 1/2-inch pieces

Steps:

  • Blanch tomatoes in large pot of boiling water 30 seconds. Drain. Refresh under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Season gazpacho to taste with salt and pepper. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.

FLORIDA GAZPACHO WITH SHRIMP

Jun 27, 2013



Florida Gazpacho With Shrimp image

A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.

Provided by Outta Here

Categories     Corn

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients:

  • 3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
  • 1 medium green pepper, seeded and coarsely chopped
  • 1 small cucumber, peeled, seeded and coarsely chopped
  • 1 medium red onion, peeled and coarsely chopped
  • 3 green onions, sliced
  • 2 garlic cloves, peeled and coarsely chopped
  • 3 sprigs fresh basil
  • 3 sprigs fresh cilantro
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pinch oregano
  • salt, to taste
  • white pepper, to taste
  • 1 cup fresh corn kernels
  • 1 French baguette, sliced in 12 slices
  • 2 garlic cloves, whole and peeled
  • 1 lb shrimp, steamed, peeled and coarsely chopped and cooled
  • fresh basil, chopped (optional)

Steps:

  • In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
  • Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  • Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  • In a small saucepan, combine corn with 1/4 cup water. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool.
  • Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
  • To serve, stir the corn and shrimp into the gazpacho.
  • Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

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