This is a print preview of "Gazpacho and Shrimp Shooters" recipe.

Gazpacho and Shrimp Shooters Recipe
by Nancy Miyasaki

Gazpacho and Shrimp Shooters

This is a fresh, healthy appetizer that has a beautiful presentation. We took these over to a dinner party last night and they were a big hit! I'd plan on two per person. If you don't already have them, Target sells attractive little shooter glasses to serve them in for pennies. This is also a great Gazpacho recipe for serving sans shrimp!

Rating: 4.4/5
Avg. 4.4/5 5 votes
Prep time: Italy Italian
Cook time: Servings: 16 shooters

Goes Well With: cocktails

Ingredients

  • 1 cup tomato juice
  • 1 Tbsp olive oil
  • 1/4 c. fresh lime juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1/2 tsp paprika
  • 1 c. tomatoes, diced
  • 3/4 c. cucumber, seeded & chopped
  • 3/4 c. celery, chopped
  • 1/4 c. red onion, chopped
  • 1/4 c. fresh cilantro, chopped
  • 1 garlic clove
  • Salt & Pepper to taste
  • 6 c. water
  • 1/4 c. kosher salt
  • 3 bay leaves
  • 3 sprigs parsley
  • 16 large shrimp, peeled, deveined, tails on.
  • 1 lime thinly sliced

Directions

  1. Combine tomato juice, oil, 1 Tbsp lime juice, Wshire, Tobasco and paprika in a large bowl and chill.
  2. Pulse tomatoes, cucumber, celery, onion, cilantro and garlic in a food processor until finely minced. Add to the tomato sauce mixture, salt and pepper to taste, and chill.
  3. Heat water with salt, remaining lime juice, bay leaves and parsley in a large pot on med. Just prior to boiling, add shrimp and poach until pink, about 2-3 minutes. Drain and chill.
  4. To serve, fill shot glasses with 3 Tbsp gaspacho, hang a shrimp on the rim, and garnish with a lime.