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
CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
COLD BUTTERMILK AND SHRIMP SOUP
Steps:
- In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half and a slice of cucumber.
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Categories Soup/Stew Blender Quick & Easy Lunch Lemon Shrimp Avocado Cucumber Spring Chill Healthy Chive Jalapeño Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
- Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
- Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.
CHILLED SHRIMP BISQUE
This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* !
Provided by twissis
Categories Vegetable
Time 40m
Yield 6 6 oz soup servings, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
- Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
- Add half-and-half & bring soup back to a slightly rolling boil.
- Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
- Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
- Cover, refrigerate overnite & serve soup chilled as needed.
- NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
- NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.
Nutrition Facts : Calories 120.1, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.1, Sodium 555.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.8, Protein 3.2
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