Best Spicy Gazpacho With Shrimp And Mussels Recipes

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GAZPACHO WITH SHRIMP AND MUSSELS



Gazpacho with Shrimp and Mussels image

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

4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
1 tablespoon coarse salt
12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
4 cups cold water
1 teaspoon red-wine vinegar
1/2 teaspoon sherry vinegar
1/2 cup Madeira or dry sherry
18 mussels, scrubbed well and debearded
3 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish

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.

SHRIMP GAZPACHO



Shrimp Gazpacho image

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

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

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

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP



Icy Fruit Gazpacho with Spicy Grilled Shrimp image

Provided by Food Network

Time 30m

Yield 6 servings, Chill: 1 hr.

Number Of Ingredients 11

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1 can (20 oz.) DOLE® Pineapple Chunks,
1-1/2 cups DOLE® Frozen Mango Chunks, partially
1 tablespoon honey
1 teaspoon chili garlic sauce
1/4 cup chopped mint leaves
1 cup orange juice
1 pound medium-large raw shrimp, peeled and deveined
1 to 2 tablespoons dry Creole seasoning
Mint sprigs (optional)

Steps:

  • Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
  • Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  • Pour into large bowl; stir in orange juice; chill at least 1 hour.
  • Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
  • Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
  • Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
  • Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate

SHRIMP GAZPACHO



Shrimp Gazpacho image

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

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

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

CHUNKY SHRIMP GAZPACHO



Chunky Shrimp Gazpacho image

What a refreshing summertime soup! Fresh and crisp, we could eat this gazpacho every day but especially on a hot summer day. Made with healthy ingredients, you won't feel guilty after eating the whole bowl.

Provided by Roxane R.

Categories     Seafood

Time 35m

Number Of Ingredients 18

1/2 lb shrimp (cooked, shelled & deveined)
3 lemon, juice fresh squeezed
1 can(s) tomatoes, canned & diced (28 oz)
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

Steps:

  • 1. Cover cooked shrimp with lemon juice. Chill while the rest of the 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. Stir all ingredients together well. Enjoy!

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