Gazpacho Shrimp Cocktail

Submitted by CookingONTheSide

"Shrimp cocktail gets a Latin makeover. This is from the Rachael Ray show."

 

• Ready In: 5mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 lime, juice of
• extra virgin olive oil, for liberal drizzling
• 118.29 ml flat leaf parsley
• 118.29 ml cilantro leaf
• 2 garlic cloves, cracked from skin, divided
• 236.59 ml spanish roasted piquillo pepper, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
• 793.78 g can fire-roasted tomatoes (diced or crushed)
• 1 small yellow onion, coarsely chopped
• 1 seedless cucumber, peeled and chopped
• 2 celery ribs, from heart chopped
• 2 slice crusty bread, chopped
• salt
• fresh ground black pepper
• 14.79 ml medium hot sauce or 14.79 ml spicy hot sauce, adjust to your own taste
• 16 extra-large shrimp, peeled, deveined and cooked (look for them at the seafood counter)

directions

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

Reviews

[Leggy Peggy]

Great cocktail sauce with lots of flavour. I had no idea how 'runny' it was supposed to be, so used only 2 tablespoons of oil. That gave a sauce that was yummy, but way too thick for dunking. 'Shoveling' worked well. Thanks!