In the Kitchen with Ken: Shrimp Gazpacho
Shrimp Gazpacho
For soup
1 quart (6 to 8) cooked and peeled tomatoes with juice
1/2 green bell pepper
1/2 yellow bell pepper
1 cucumber
1/2 vidalia onion
3 garlic cloves
1 teaspoon crushed red pepper
Sea salt
Fresh ground pepper
For shrimp
1/2 pound shrimp
Old Bay seasoning
Prepare tomatoes by boiling them until the peel is easy to pull off. (You also could use a store-bought quart of peeled tomatoes.) Once tomatoes are ready, dice up peppers, cucumber (remove seeds), onion and garlic. Combine all ingredients in blender along with seasoning and blend. Pour gazpacho into a bowl and let sit in the refrigerator for a few hours to let the flavors come together. While gazpacho chills, prepare shrimp.
Peel and devein shrimp, then cook in boiling water with a little Old Bay for 3-4 minutes and set aside. Once gazpacho is chilled, serve cold with shrimp on top.
Seafood Cold Soup (Gazpacho) | Spanish | European Recipe | Yes Chef
#yeschef #liveshow #seafood #gazpacho #european #soup #appetiser #appetizer
Join Cristy for our live cooking show, this and every Saturday at 12pm GST!
Download this weeks recipe card here:
INGREDIENTS:
CLAM STOCK
500g Fresh Clams
1tbsp Olive Oil
20g Fennel Bulb
20g Leeks
½ Medium Sized Onion
½ tsp of Dry Tarragon
1cup Water (or White Wine)
Salt and Pepper to taste
TOMATO BROTH
4pc Medium Sized Tomatoes
1tsp Paprika
½ tsp Cayenne
1tsp Vinegar
1tbsp Olive Oil
Salt to taste
GARNISH
4pc Cooked Shrimps
½ Medium Sized Cucumber
3pc Cherry Tomatoes
Cooked Clams
Gordon Ramsay Shows You How To Make A Healthy Gazpacho Soup
Gordon Ramsay shows us how to make an amazing gazpacho soup! A healthy lunch that brings the flavor! The secret of a great gazpacho? Let it sit overnight so it soaks up all the flavors. Get more great recipes on Gordon Ramsay's Ultimate Home Cooking! Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork
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!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
2 oz glass shot glasses
Rosle Garlic Press
Small Glass Prep Bowls
John Boos Cutting Boards
Vitamix Blender
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
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.
ABOUT THIS CHANNEL
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!
The Two Sisters Ep. 6 | Seafood Gazpacho
The Two Sisters
Seafood Gazpacho
INGREDIENTS
4 round tomatoes
1 cucumber, peeled and seeded
¼ red onion
2 garlic cloves
3 Tbsp rice vinegar
½ red pepper, seeded
3 Tbsp olive oil
6 shrimp (U15), cut in small pieces
2 Tbsp olive oil
1 Tbsp parsley, chopped (optional)
1 garlic clove
METHOD
Poach the tomatoes in boiling water for one minute. Peel and remove seeds.
Blend tomatoes and cucumber with the rest of the ingredients.
Season with salt and white pepper. Allow to cool.
In a small bowl or Ziploc bag, marinate the shrimp with olive oil, parsley, garlic and salt. Cook in a non-stick pan on high heat.
Place the seafood in a martini glass and add the cold gazpacho. Garnish with parsley and olive oil.
Serve with a slice of fresh bread.