Florida Gazpacho With Shrimp Recipes

Steps:

• 1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
• 2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
• 3. In a large bowl, combine remaining ingredients.
• 4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!

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.

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.

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

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.

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.

Steps:

• In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
• In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
• Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
• Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
• Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
• Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
• Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
• Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
• Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.

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.