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 JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
- In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
JALAPENO PICKLED SHRIMP
Steps:
- Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.
PICKLED SHRIMP
Steps:
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
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