Chunky Shrimp Gazpacho

Roxane R.

By
@CookingRox

My family first enjoyed this tasty dish when invited to a friend's private island in the Bahamas. The hot sun and beautiful scenery makes everything taste amazing, but I still thought I could re-create this recipe when I arrived home! After experimenting and tweaking, I think I've come up with the perfect balance for a great starter, light lunch or dinner. The Tabasco sauce gives this recipe a spicy zing, but if you prefer it less spicy the amount can be decreased or omitted altogether.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
5 Min
Method:
Stir-Fry

Ingredients

1/2 lb
shrimp (cooked, shelled & deveined)
3
lemon, juice fresh squeezed
28 oz
tomatoes, canned & diced
1/2 c
v-8 juice
1/4 c
olive oil
2 tsp
red wine vinegar
1 tsp
worcestershire sauce
1 Tbsp
tabasco sauce (or more to taste)
1
lime, juice fresh squeezed
1 1/2 tsp
salt
1 tsp
pepper
1/4 c
cilantro, chopped
1 small
red onion, chopped
2 stalk(s)
celery, chopped
1/2 c
green bell pepper, chopped
1/2 c
red, yellow or orange bell pepper, chopped
1/2
cucumber, chopped
2 tsp
olive oil for stir-frying veggies

Step-By-Step

1Cover cooked shrimp with lemon juice and chill while rest of gazpacho is being prepared.
2In 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!
3In a large bowl, combine remaining ingredients.
4Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture.
5Stir all ingredients together well. Enjoy!