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European Recipes
Grilled Shrimp Gazpacho
INGREDIENTS
1 1/2 lbs 20 count shrimp, peeled and cleaned
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
2 stalks celery, chopped
1-2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbsp freshly squeezed lime juice
2 tsp sugar
Salt and fresh ground pepper to taste
Minced chipotle Peppers to taste
1 tsp Worcestershire sauce
4 cups tomato juice
Sour Cream for garnish
Sliced Avacado for garnish
For: 8 servings
PREPARATION
Combine all soup ingredients. Blend slightly, to desired consistency.
Place in non-metal, non-reactive storage container, cover tightly
and refrigerate overnight, allowing flavors to blend.
Skewar or place shrimp in a grill basket. Grill on high heat
till just done, about 90 seconds a side.
Spoon soup into small bowls, top with 4 or 5 shrimp in each
bowl. Try not to submerge them.
Serve with sliced avocado and sour cream for garnish.
