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Shrimp with Gazpacho Cocktail Sauce

Shrimp with Gazpacho Cocktail Sauce

Nutrition Facts
  • cal. (kcal) 153
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 6 mins
  • Refrigerate: 1 hr
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Ingredients

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  • 1 slice ciabatta bread (about 2 oz)
  • 1 1/4 pounds small vine-ripened tomatoes, coarsely chopped
  • 2 garlic cloves
  • 1 jalapeno, seeded and coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1/2 sweet red pepper, coarsely chopped
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 1/3 cup lemon juice, plus more, to taste
  • 2 pieces lemon peel, removed with a vegetable peeler
  • 2 pale inner celery ribs with leaves, ribs finely chopped, leaves reserved for garnish
  • Salt, to taste
  • 24 cooked large shrimp (about 1 1/4 lbs), peeled
  • Sea salt flakes
  • Freshly ground black pepper

Directions

  1. Heat a medium frying pan over medium-high. Add bread, cut side down, and toast 6 minutes, until charred. Tear into pieces.
  2. In a blender, combine next 8 ingredients and half the chopped celery until smooth and thick. Season with salt and more lemon juice to taste. Strain through a fine-meshed sieve. Cover and refrigerate 1 hour.
  3. Spoon about 1/3 cup sauce into each of 8 shallow bowls. Place 3 shrimp in each. Drizzle with oil and sprinkle with remaining chopped celery, the celery leaves, sea salt and pepper.

Note

  • Recipe courtesy of Stone's Foods.

Nutrition Information for Shrimp with Gazpacho Cocktail Sauce

Servings Per Recipe: 8
PER SERVING: 153 cal., 10 g total fat (1 g sat. fat), 352 mg sodium, 13 g carb. (2 g fiber, 5 g sugars), 6 g pro.