Creole Gazpacho with Shrimp
Issue date:
August, 2006 Recipe courtesy of Cindy Adams Ardoin
Tony Chachere's Creole Foods
Opelousas, LA
Servings:
Serves 8 to 10 - 3 cups tomato juice
- 2 large tomatoes, peeled, seeded and chopped
- 1 medium bell pepper, chopped
- 1 cucumber, peeled, seeded and chopped
- 1 medium red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/2 cup Tony Chachere's Roasted Garlic and
- Herb Marinade
- 1 tablespoon Tony Chachere's Creole
- Seasoning, in all
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped flat leaf parsley
Recipe photo:
Instructions:
In a large airtight container, combine tomato juice, tomatoes, bell pepper, cucumber, onion, jalapeño, garlic, marinade and half the Creole Seasoning. Seal tight and refrigerate for 4 hours or overnight. Before serving, blend in batches in a blender or food processor until smooth.
In a bowl, combine oil, shrimp and the remaining half tablespoon Creole Seasoning. Stir to coat shrimp well. Heat a large skillet or grill. Cook shrimp for 2 to 3 minutes on each side. Ladle gazpacho into bowls and top with shrimp and parsley.
Printer-friendly version
