Yellow Gazpacho Soup Shooters and Spicy Shrimp
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
METHOD:
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Spicy Garlic Shrimp Scampi done MY way...with a little spicy Asian twist ???????????????????????? | Marion's Kitchen
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
SPICY CAJUN SHRIMP. Recipe
RECIPE
*SPICY CAJUN SHRIMP
5 Tbsp Butter
3 Tbsp Garlic
1/2- 1 Tbsp Parika
1 Tbsp Hot Chili Powder
1 Tsp Ground Ginger
1 Tbsp Brown Sugar
1 Tbsp Fish Sauce
15-16 Shrimps
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How to Make Chili Lime Baked Shrimp Cups - The Perfect Party Appetizer
These Baked Shrimp Cups are the perfect party appetizer! Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime-flavored sour cream, and then topped with a big juicy chili-lime baked shrimp. One of our easiest and most popular party recipes!
Chili Lime Baked Shrimp Cups Ingredients (the recipe is on Inspired Taste)
• 15 wonton wrappers
• Olive oil
• 12 large shrimp, peeled and deveined
• 1 lime
• 1 teaspoon ancho chili powder or regular chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 cup baby arugula
3 tablespoons sour cream
???? Printable Recipe:
⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and hashtag it #inspiredtaste — Find us: @inspiredtaste
00:00 - 00:38 Introduction
00:38 - 01:44 Make the wonton cups
01:44- 02:19 Bake the shrimp
02:19 - 02:37 Make the lime sour cream
02:37 - 03:29 Assemble and serve!
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• Easy Shrimp Ceviche:
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Sweet And Spicy Shrimp (Ebi Chili Recipe)
Ebi Chili (エビチリ), or chili shrimp, is a staple at Chinese restaurants in Japan, and in my recipe, I show you how to get plump, springy shrimp with a fragrant sauce that's got the perfect balance between sweet, spicy, and sour. This modern Japanese - Chinese classic is easy to make at home and can be put together in about 20 minutes.
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✚ RECIPES ✚
Ebi Fry (how to clean shrimp) ▶
Sweet & Spicy Shrimp ▶
✚ INGREDIENTS ✚
450 grams shrimp (21/25 size, peeled and deveined)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons potato starch
3 tablespoons vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
60 grams scallion stems (minced)
2 tablespoons doubanjiang
1/3 cup ketchup
1/3 cup sake
1 tablespoon rice vinegar
scallions greens (chopped for garnish)
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INDEX:
0:00 Intro
1:02 Ingredients
1:44 Prep shrimp
2:30 Prep aromatics
3:58 Coat shrimp
5:26 Make Chili Shrimp
7:03 Plating
7:31 Taste test
#SweetAndSpicyChiliGarlicPrawn #shrimprecipe
Cooking Basic Shrimp Try this Instead! | Chili Lime Shrimp Recipe
Cooking Basic Shrimp Try this Instead! | Chili Lime Shrimp Recipe #shorts
Ingredients -
1 1/2 Lbs - 2 Lbs Shrimp
1 Tsp Smoked Paprika
1 1/2 Tsp Garlic Powder
1 Tsp Red Chili Flakes
1 Tsp Onion Powder
1/2 Tsp Salt (Pinch of Salt)
1 Tsp Lemon Pepper
1 Tbsp Cornstarch
————————————-
Sauce
2 Tbsp Chili Oil
2 Tbsp Butter
1 Tbsp Lime Zest
1 Lime Squeezed
1 1/2 Tbsp Honey
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