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Gazpacho Shrimp Shooters

Gazpacho Shrimp Shooters
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Ingredients
  • ½ pound tomatoes (about 1½ cups)
  • ½ cup onions, finely chopped
  • ½ Seedless cucumber, unpeeled, rough chopped (about 1½ cups)
  • 2½ Cups vegetable juice
  • 2 Tablespoons olive oil)
  • 1 Serrano pepper, seeded and minced
  • 1 Tablespoon lime juice
  • 2 Tablespoons chopped cilantro, divided
  • Kosher salt and freshly ground pepper to taste
  • 20 Shrimp, cooked (41-50 count)

Instructions
  1. Combine half the tomatoes, onions, and cucumber in food processor, pulse to finely chop, but not puree. Transfer to large bowl. Repeat with remaining tomatoes, onions, and cucumber.
  2. Add vegetable juice, oil, peppers, lime juice, and 1 tablespoon cilantro. Mix well, season to taste with salt and pepper. Chill 1 hour before serving.
  3. To serve: Pour gazpacho into 10 shot glasses and garnish with shrimp and remaining cilantro.

imggrocerylist Gazpacho Shrimp Shooters

Grilled Shrimp with Pasta

shrimp with pasta 2 Grilled Shrimp with Pasta

Shrimp with Pasta

Grilled Shrimp with Pasta
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup olive oil
  • ½ teaspoon dried tarragon
  • 2 cloves garlic, minced
  • 2 pounds large shrimp, shelled
  • Red pepper flakes, optional
  • ¾ pound spaghetti
  • 4 scallions, white and green tops, sliced
  • 2 tablespoons lemon juice
  • ½ pound tomatoes, diced
  • Salt and freshly ground pepper to taste
  • Lemon zest
  • 2 tablespoons fresh basil, chopped

Instructions
  1. Heat oil in small saucepan over low heat. Add tarragon and cook for 2 minutes. Add garlic and cook until fragrant, about 1 additional minute.
  2. Remove oil from heat and allow to cool.
  3. Blot shrimp with paper towels to remove excess moisture and thread onto metal or wooden skewers. Brush shrimp with 1½ tablespoons of the oil and season with salt, pepper and red pepper, if desired.
  4. Cook spaghetti in pot of boiling, salted water until al dente. About 10 minutes.
  5. Drain pasta and return to pot. Add remaining garlic/tarragon oil, tomatoes, scallions, lemon juice, lemon zest, salt and pepper and toss to combine. Top with chopped basil.
  6. Meanwhile, heat grill pan over high heat. Cook the shrimp, turning once, until shrimp turns pink and is just done, about 5 minutes.
  7. Serve the shrimp skewers on top of the pasta with lemon wedges on the side.

imggrocerylist Grilled Shrimp with Pasta