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grilled shrimp gazpacho
Grilled Shrimp Gazpacho
August, 2015, Page 58
Flavor Del Mar
Just-picked veggies from the garden come together in the perfect dish for showcasing their star power. Packed full of nutrients and served chilled, gazpacho is a flavorful vegetable soup guaranteed to cool you and guests down on a warm summer evening.
Our version of this Spanish staple takes taste buds to the coast by adding a side of succulent grilled shrimp. Hints of classic Southwest flavors, such as citrus, jalapeño and fresh cilantro, bring it back home.
1 pound large shrimp, peeled and
deveined with tails intact
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
Fresh limes cut into wedges
1/2 each red, yellow and orange bell
peppers, roughly chopped
1/2 red onion, roughly chopped
4 plum tomatoes, seeded and quartered
2 hot house cucumbers, peeled and roughly chopped
4 cloves garlic, minced
1 roasted jalapeño, peeled and seeded (optional)
1 32-ounce jar vegetable juice or tomato juice
1/4 cup white wine vinegar
1/4 cup freshly squeezed lemon juice
1/4 cup good-quality olive oil
Kosher salt and freshly ground pepper
1/2 yellow bell pepper, chopped small dice
1/2 small red onion, chopped small dice
1 medium cucumber, peeled and chopped small dice
1/2 bunch radishes, julienned
1/2 bunch fresh cilantro, roughly chopped
Photography by Garrett Cook
Grilled shrimp add a smoky twist to a Southwest inspired gazpacho
1. Soak skewers in water for several minutes. Run skewers through shrimp,
and set aside in shallow dish.
2. Combine lemon juice, olive oil and garlic in small bowl and drizzle over shrimp. Marinate for 20-30 minutes.
3. Cook shrimp in grill pan or on barbecue until shrimp become opaque (2-3 minutes per side). Add wedges of fresh lime to the end of each skewer, and set aside until ready to serve.
1. Combine all ingredients in a blender or food processor and blend until smooth.
1. For each serving, fill a small ramekin with garnish and place upside down in the center of a shallow bowl. Remove ramekin.
2. Pour gazpacho around central garnish mound. Top with lime juice and cilantro. Place a prepared skewer on the edge of each bowl.
3 .Serve immediately.
Gazpacho tastes better the longer it sits,
it is recommended to make this the day before and refrigerate overnight. When ready to serve, add seasonings to taste. Add additional tomato or vegetable juice
if a thinner consistency is desired.
Sydney Dye is a home gardener, chef and owner of First Fig Culinary Adventures in Scottsdale. (
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