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Chorizo Shrimp Gazpacho 2013-08-06 https://www.metro.ca/userfiles/image/recipes/gaspacho-crevettes-sautees-chorizo-6337.jpg PT20M PT05M PT4H25M

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.

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gazpacho: 3 large ripe Tomato, chopped or 1 can 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 1/4 cup (60 mL) extra virgin olive oil of sugar Salt and pepper to taste 12 large raw shrimp 1 chorizo or hot pork sausage Garnish finely diced yellow pepper as needed finely diced red peppers as needed finely diced cucumber as needed chopped fresh chives as needed grindings of pepper as needed

Chorizo Shrimp Gazpacho

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servings

0:20

Preparation

0:05

COOKING

4:25

TOTAL TIME

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Ingredients

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gazpacho:

3

large ripe Tomato, chopped or 1 can diced tomatoes

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COCKTAIL OR CAMPARI TOMATOES

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1 lb PRODUCT OF CANADA OR MEXICO

TOMATOES ON THE VINE

$2.49 /lb

PRODUCT OF ONTARIO 5.49/kg

3

red peppers, washed, seeded and cut into pieces

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ASSORTED COLOUR SWEET PEPPERS

$4.99 ea.

3 pk PRODUCT OF ONTARIO

1

cucumber, peeled, cut into pieces and seeded

2 Tbsp.
(30 mL)
sherry vinegar

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SAVE $1.00

COLAVITA BALSAMIC VINEGAR

$3.49 ea.

500 ml SELECTED VARIETIES

1/4 cup
(60 mL)
extra virgin olive oil

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SAVE $4.00

BERTOLLI EXTRA VIRGIN OLIVE OIL

$7.99 ea.

750 ml - 1 L SELECTED VARIETIES

of sugar

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REDPATH SIMPLY RAW TURBINADO SUGAR

$3.39 ea.

500 g

Salt and pepper to taste

12

large raw shrimp

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FRESH ONTARIO RAINBOW TROUT OR TILAPIA FILLETS

$9.99 /lb

FAMILY PACK, MIN 900 g, 2.21/100 g

1

chorizo or hot pork sausage

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300 g SELECTED VARIETIES

IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

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250 g SELECTED VARIETIES

IRRESISTIBLES ARTISAN ORIGINAL OR EUROPEAN PEPPERONI STICKS

$7.99 ea.

300 G

SCHNEIDERS PROTEIN KITS OR SCHNEIDERS OR GREENFIELD SNACK KITS

$3.99 ea.

55 - 120 g SELECTED VARIETIES

Garnish

finely diced yellow pepper as needed

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ASSORTED COLOUR SWEET PEPPERS

$4.99 ea.

3 pk PRODUCT OF ONTARIO

finely diced red peppers as needed

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ASSORTED COLOUR SWEET PEPPERS

$4.99 ea.

3 pk PRODUCT OF ONTARIO

finely diced cucumber as needed

chopped fresh chives as needed

grindings of pepper as needed

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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.

Source : Metro

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