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.

Category:

Education

Tags:

• food
• recipes
• ken blevins
• kitchen
• cooking
• culinary arts
• wilmington
• nc
• north carolina
• seafood
• shrimp
• gazpacho soup