Chef Tom Fraker
Chunky Gazpacho with Grilled Shrimp
Chunky Gazpacho with Grilled Shrimp
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Spanish
Servings
6 servings
Prep Time
40 minutes
Cook Time
10 minutes
Ingredients
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18 medium-large raw shrimp, peeled, deveined
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Melissa’s Green Hatch Chile Powder, to taste
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Sea salt, to taste
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3 limes, divided use
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6 Roma tomatoes, diced small
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2 Melissa’s Enjoya Peppers, stemmed and seeded, diced small
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1 Melissa’s Perfect Sweet Onion, diced small
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2 stalks celery, diced small
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4 Melissa’s Mini Cucumbers, diced small
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2 Serrano Peppers, minced
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6 cloves Melissa’s Peeled Garlic, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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3 cups tomato juice
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1/4 cup balsamic vinegar
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1/4 cup extra virgin olive oil
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6 dashes Worcestershire sauce
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Kosher salt & freshly ground pepper
Directions
Prepare a hot grill.
Place the shrimp in a bowl, season with the Hatch powder and sea salt. Add the juice of 1 of the limes and mix well. Spray the hot grill with non-stick cooking spray or brush with olive oil. Grill the shrimp until you get nice marks on both sides and the shrimp turns opaque in color, about 2 minutes per side. Remove from the grill and set aside.
In a bowl, add the tomatoes, Enjoya Peppers, onion, celery, cucumbers, serrano pepper, garlic, cumin, oregano, tomato juice, balsamic vinegar, olive oil and Worcestershire. Season with salt and pepper. Add the juice from the other limes and briefly blend. Chill the gazpacho for at least 30 minutes.
To serve, place the gazpacho into 6 soup bowls and hang 3 shrimp on the edge of each bowl.
Filed in:
Appetizer,
Celery,
Chunky Gazpacho with Grilled Shrimp,
Dried Oregano,
Enjoy Peppers,
Enjoya Peppers,
Green Hatch Chile Powder,
Green Hatch Chile Powder Shakers,
Ground Cumin,
Limes,
Mini Cucumbers,
Organic Celery,
Organic Limes,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onions,
Roma Tomatoes,
Serrano Peppers,
Soup
