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Shrimp Gazpacho Shooters Recipe

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This recipe for Shrimp Gazpacho Shooters, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Van Vooren


1 cup tomato juice
1 Tbsp olive oil
cup fresh lime juice, divided
1 tsp worcestershire sauce
tsp Tabasco
tsp paprika
1 cup tomatoes, diced
cup cucumber, seeded and chopped
cup celery, chopped
cup red onion, chopped
cup fresh cilantro, chopped
1 garlic clove
salt and pepper to taste
6 cups water
cup kosher salt
3 bay leaves
3 sprigs fresh parsley
16 large shrimp, peeled, deveined, tails left on
thinly slices limes

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.

Number Of Servings:
Number Of Servings:
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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