Friday, May 9, 2014

Grilled Yellow Gazpacho & Shrimp

Grilled Yellow Gazpacho & Shrimp
Get ready to fire up the grill as the warm weather approaches and Memorial Day is on the horizon.

For a fresh take on gazpacho, try this recipe. It's simple and quick—needing a hot BBQ and blender to execute.

Grilled Yellow Gazpacho & Shrimp

yield 4 servings

category Main Course
cuisine Seafood

2 large yellow heirloom tomatoes
1 yellow bell pepper, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 (1/2-inch think) slices onion
3/4 C peeled diced cucumber
1/4 C fresh cilantro leaves
3 Tbsp slivered almonds, toasted
2 Tbsp olive oil
2 Tbsp sherry vinegar
1/2 tsp sea salt or to taste
1 clove garlic, minced
16 wild Texas Gulf shrimp, peeled and deveined
1 Tbsp olive oil
1 tsp smoked paprika
sea salt to taste

1. Grill tomatoes, pepper and onion (turning occasionally) over medium-high heat on a well-oiled grill for 5 minutes or until nicely charred.
2. Place in a blender or food processor with next 7 ingredients up to garlic. Blend until fine. Chill for several hours.
3. Toss shrimp with olive oil, smoked paprika and salt.
4. Place cooled soup in a glass bowl or stemmed glass and top with shrimp. Serve.

Make some Potato-Less Potato Salad and you are rockin' a backyard gathering for friends and family. Just need to up the serving size for the Gazpacho & Shrimp and assign someone to bring some baskets of fresh strawberries.

What is your favorite side dish for a backyard gathering?


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