Bloody Mary Gazpacho with Shrimp

Shrimp Gazpacho
Lynda Balslev
http://pgoarelish2.files.wordpress.com/2013/06/shrimp-gazpacho-by-lynda-balslev1.jpg?w=150
  • Yield: 4 servings

Ingredients

Gazpacho:
1quart tomato juice
1 1/2cups grape tomatoes, chopped
3 celery stalks, finely diced (about 1 cup)
1 English cucumber, seeds removed, finely diced
1medium red bell pepper, diced
1medium red onion, diced (about 1 cup)
1 jalapeno pepper, stemmed, seeded, minced
1large garlic clove, minced
1/3cup fresh lemon or lime juice
2teaspoons Worcestershire sauce
1 to 2teaspoon prepared horseradish
1teaspoon Tabasco sauce
1pound large shrimp, poached

Instructions

  1. To prepare gazpacho, combine all ingredients except shrimp in a large bowl. Mix well. Cover and refrigerate at least 1 hour and up to 6 hours. To serve, ladle gazpacho into bowls or large glasses. Top with shrimp, or drape the shrimp over the glass rims.

Nutritional Info *per serving

  • Calories 250
  • Fat 2.5g
  • Cholesterol 230mg
  • Sodium 1220mg
  • Carbohydrate 23g
  • Fiber 4g
  • Protein 33g
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