Best Gazpacho Shrimp Cocktail Recipes

MEXICAN GAZPACHO SHRIMP COCKTAIL

Mexican Gazpacho Shrimp Cocktail image

Try this great summer appetizer; it is very easy to make and is sure to impress your guests!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro

Steps:

In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g

GAZPACHO SHRIMP COCKTAIL

Gazpacho Shrimp Cocktail image

Make and share this Gazpacho Shrimp Cocktail recipe from Food.com.

Provided by CookingONTheSide

Categories South American

Time 5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lime, juice of
extra virgin olive oil, for liberal drizzling
1/2 cup flat leaf parsley
1/2 cup cilantro leaf
2 garlic cloves, cracked from skin, divided
1 cup spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
1 (28 ounce) can fire-roasted tomatoes (diced or crushed)
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled and chopped
2 celery ribs, from heart chopped
2 slices crusty bread, chopped
salt
fresh ground black pepper
1 tablespoon medium hot sauce or 1 tablespoon spicy hot sauce, adjust to your own taste
16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

Steps:

Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
Blend for 2-3 minutes until all chopped and combined.
Season with hot sauce, salt and freshly ground black pepper.
Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.

Nutrition Facts : Calories 230.1, Fat 2.2, SaturatedFat 0.4, Cholesterol 141.1, Sodium 1198.1, Carbohydrate 32.6, Fiber 4, Sugar 7.6, Protein 21.6

GAZPACHO SHRIMP COCKTAIL

Gazpacho Shrimp Cocktail image

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 10

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon sherry vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

SHRIMP COCKTAIL-MEETS-GAZPACHO

Shrimp Cocktail-Meets-Gazpacho image

Dip shrimp into a gazpacho-inspired sauce made from fresh tomato, garlic and chili sauce.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 11

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon jarred horseradish
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives, optional
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.

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