Chorizo Shrimp Gazpacho
| Preparation: | 20 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 5 min |
| Total: | 4 h 25 min |
servings
Recipe ingredients
- Gazpacho
- 3 large ripe tomatoes, chopped or 1 can Irresistibles diced tomatoes*
- 3 red peppers, washed, seeded and cut into pieces
- 1 cucumber, peeled, cut into pieces and seeded
- 2 Tbsp. (30 mL) sherry vinegar
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- Pinch of sugar*
- Salt and pepper to taste
- 12 large raw shrimp
- 1 chorizo or hot pork sausage
- Garnish
- Finely diced cucumber and yellow and red peppers as needed
- Chopped fresh chives as needed
- Grindings of pepper as needed
Preparation
Soup: in the blender, purée tomatoes, peppers, cucumber, sherry vinegar, olive oil, sugar, salt and pepper. Refrigerate 4 hours or overnight.
Shell and devein shrimp. Cut chorizo into as many slices as there are shrimp.
Heat a large dry skillet and fry the chorizo slices on one side. Turn them over and add the shrimp. There should be enough fat from the chorizo to cook the shrimp – if not, add some oil. Cook shrimp about 2 minutes per side.
Serve chilled soup with vegetable garnish and warm chorizo and 3 shrimp per person.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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