Shrimp Gazpacho Shooters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup tomato juice
1 Tbsp olive oil
¼ cup fresh lime juice, divided
1 tsp worcestershire sauce
½ tsp Tabasco
¼ tsp paprika
1 cup tomatoes, diced
¾ cup cucumber, seeded and chopped
¾ cup celery, chopped
¼ cup red onion, chopped
¼ cup fresh cilantro, chopped
1 garlic clove
salt and pepper to taste
6 cups water
¼ cup kosher salt
3 bay leaves
3 sprigs fresh parsley
16 large shrimp, peeled, deveined, tails left on
thinly slices limes
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Directions: |
Directions:Combine tomato juice, oil, 1 Tbsp lime juice, Worcestershire, Tabasco and paprika in a large bowl; chill.
Pulse tomatoes, cucumber, celery, onion, cilantro and garlic in a food process until minced.
Add the vegetables to the tomato juice mixture; season and chill.
Heat water with salt, remaining lime juice, bay leaves and parsley in a large pot over medium. When it reaches 160 – 180 degrees, add shrimp and poach just until pink, 2 – 3 minutes; drain and chill.
To serve, fill shot glasses with 3 tbsp gazpacho, hang a shrimp on the rim and garnish with a lime. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: The shrimp and gazpacho can be made hours ahead and chilled until ready to serve. Gently poaching the shrimp in salty water with lime juice and herbs gives them an extra flavor boost.
Nutritional Content: Per shooter, 24 calories, 380% calories from fat, 1 gram total fat, 2 grams carbs, 173 mg sodium, 0 grams fiber, 2 grams protein
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