Chunky Shrimp Gazpacho
By
Roxane R.
@CookingRox
11
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.
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!
About Chunky Shrimp Gazpacho
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #shrimp, #Seafood, #lunch, #light, #diet, #low-calorie, #veggie, #gazpacho, #dietary, #salsa, #healthy, #vegetable, #summer recipe
