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Chorizo Shrimp Gazpacho 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.
4
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gazpacho: 3 large ripe tomatoes, 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

Chorizo Shrimp Gazpacho

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4
servings
0:20
Preparation
0:05
COOKING
4:25
TOTAL TIME

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Ingredients

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  • gazpacho:
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  • 3
    large ripe tomatoes, chopped or 1 can diced tomatoes
  • 3
    red peppers, washed, seeded and cut into pieces
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    227 g PRODUCT OF MEXICO

  • 1
    cucumber, peeled, cut into pieces and seeded
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  • 2 Tbsp.
    (30 mL)
    sherry vinegar
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • of sugar
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  • Salt and pepper to taste
  • 12
    large raw shrimp
  • 1
    chorizo or hot pork sausage

  • Garnish
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  • finely diced yellow pepper as needed
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    227 g PRODUCT OF MEXICO


  • finely diced red peppers as needed
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    227 g PRODUCT OF MEXICO


  • finely diced cucumber as needed
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  • chopped fresh chives as needed
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  • grindings of pepper as needed
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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