SPICY GAZPACHO WITH SHRIMP AND MUSSELS
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with shallow hatch mark. Blanch tomatoes in boiling water for 30 to 60 seconds, until skin peels easily. Transfer tomatoes to a bowl of ice water. Peel and halve them after they cool. Remove and discard most of the seeds, without wasting pulp.
- Place tomatoes in the jar of a blender, and add garlic and half of 1 jalapeno. Blend mixture, working in batches if necessary, until smooth. Season mixture with lime juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Transfer to refrigerator, and chill.
- Meanwhile, combine shallot, white wine, and 2 cups water in a large skillet. Bring mixture to a boil, and add mussels. Cover skillet, and let mussels cook until shells open, about 2 minutes. Using a slotted spoon, transfer mussels from skillet to a bowl. Cool slightly, cover with plastic, and refrigerate.
- Return skillet to heat, and bring to a simmer. Add shrimp, and poach until shrimp are pink and cooked through, about 1 1/2 minutes. Transfer shrimp from poaching liquid to a bowl, let cool slightly, and refrigerate.
- Dice the remaining 1 1/2 jalapeno peppers. Slice yellow cherry tomatoes in half.
- Adjust seasoning of chilled tomato puree with salt and pepper. Stir in chopped jalapenos, cucumbers, red onion, and sliced cherry tomatoes. Ladle soup into bowls. Divide seafood among bowls. Sprinkle each bowl with chopped cilantro, and serve.
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
GAZPACHO WITH SHRIMP AND MUSSELS
A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
- Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
- Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
- Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.
GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
- Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.
MUSSELS GAZPACHO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 8 servings of 2 to 3 mussels each
Number Of Ingredients 11
Steps:
- Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill.
- In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired.
GREEN GAZPACHO WITH SHRIMP
Quick From Scratch Soups & Salads - Food & Wine. This is so pretty with the pink and green colors. WINE: When the dish is sweet, the wine should be, too. A late-harvest riesling, thick, rich, and vibrant with citrus and apricot flavors, will be incredible with this gazpacho.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
- Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
- Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
- Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
- Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
- Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
- Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
- Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.
Nutrition Facts : Calories 754.5, Fat 39.1, SaturatedFat 5.7, Cholesterol 172.8, Sodium 1858.2, Carbohydrate 69.9, Fiber 4.7, Sugar 17, Protein 33
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
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