Shrimp Gazpacho Recipe
Ingredients
| Jalapeno chili | 1 Large, minced | |
| Tomato juice | 4 1⁄2 Cup (72 tbs), chilled | |
| Lemon wedges | 2 | |
| Garlic | 1 Clove (5 gm), chopped | |
| Olive oil | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Cooked shrimp | 1⁄2 Pound (large, peeled deveined) | |
| Plum tomatoes | 3⁄4 Pound, chopped (large, seeded) | |
| Green bell pepper | To Taste, chopped | |
| Red bell pepper | 1 , chopped | |
| Cucumber | 1⁄2 Large, chopped (peeled seeded) | |
| Green onions | 1 Bunch (100 gm), chopped | |
| Cilantro leaves | 1⁄2 Bunch (50 gm), chopped |
Nutrition Facts
Serving size
Calories 201 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 44.3 mg1.8%
Total Carbohydrates 22 g7.4%
Dietary Fiber 4.4 g17.7%
Sugars 12.5 g
Protein 13 g25.8%
Vitamin A 93.4% Vitamin C 203.5%
Calcium 6.4% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
Step 2-Add shrimp; cover mixture and refrigerate 50 to 100 minutes.
Step 3-Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl.
Step 4-Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper.
Step 5-Garnish with lemon wedges.
Comments
Alpana Mathur says :
Chef
