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
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1/2 lbshrimp (cooked, shelled & deveined)
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3lemon, juice fresh squeezed
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28 oztomatoes, canned & diced
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1/2 cv-8 juice
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1/4 colive oil
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2 tspred wine vinegar
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1 tspworcestershire sauce
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1 Tbsptabasco sauce (or more to taste)
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1lime, juice fresh squeezed
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1 1/2 tspsalt
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1 tsppepper
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1/4 ccilantro, chopped
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1 smallred onion, chopped
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2 stalk(s)celery, chopped
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1/2 cgreen bell pepper, chopped
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1/2 cred, yellow or orange bell pepper, chopped
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1/2cucumber, chopped
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2 tspolive oil for stir-frying veggies
How to Make Chunky Shrimp Gazpacho
- Cover cooked shrimp with lemon juice and chill while rest of gazpacho is being prepared.
- 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!
- In a large bowl, combine remaining ingredients.
- Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture.
- Stir 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
