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Gazpacho Shrimp Shooters

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

Serves: 20

  • 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)

  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

Category: Appetizers, Shrimp

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