Chunky Shrimp Gazpacho

5
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

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  • 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

How to Make Chunky Shrimp Gazpacho

Step-by-Step

  1. Cover cooked shrimp with lemon juice and chill while rest of 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.
  5. Stir all ingredients together well. Enjoy!

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About Chunky Shrimp Gazpacho





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