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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.
4
Metro
0
0
0
0
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
4
servings
0:20
Preparation
0:05
COOKING
4:25
TOTAL TIME
Ingredients
-
gazpacho:
-
3
large ripe Tomato, chopped or 1 can diced tomatoesYou might like:
![]()
Flyer Deals
(3)
ORGANIC GRAPE TOMATOES
$3.49 ea.
284 g, PRODUCT OF MEXICO
BROCCOLI
3 for $5.00
PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO
CHERTO CHERRY TOMAT0ES
$3.99 ea.
255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO
-
3
red peppers, washed, seeded and cut into piecesYou might like:
![]()
Flyer Deals
(2)
RED, ORANGE OR YELLOW SWEET PEPPERS
$3.49 /lb
PRODUCT OF MEXICO OR HONDURAS $7.69/kg
MINI SWEET PEPPERS
$3.99 ea.
454 g, PRODUCT OF MEXICO
-
1
cucumber, peeled, cut into pieces and seeded
-
2 Tbsp.
(30 mL)sherry vinegarYou might like:
![]()
Flyer Deal
(1)
GT'S KOMBUCHA OR BRAGG APPLE CIDER
$6.99 ea.
SELECTED SIZES SELECTED VARIETIES
-
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 sausageYou might like:
![]()
Flyer Deals
(3)
GREENFIELD SMOKED SAUSAGES OR WIENERS
$4.99 ea.
300 - 375 g SELECTED VARIETIES
GREENFIELD BACON
$5.99 ea.
375 g
IRRESISTIBLES ARTISAN DRY SAUSAGE
$7.99 ea.
300 g SELECTED VARIETIES
-
Garnish
-
finely diced yellow pepper as neededYou might like:
![]()
Flyer Deals
(2)
RED, ORANGE OR YELLOW SWEET PEPPERS
$3.49 /lb
PRODUCT OF MEXICO OR HONDURAS $7.69/kg
MINI SWEET PEPPERS
$3.99 ea.
454 g, PRODUCT OF MEXICO
-
finely diced red peppers as neededYou might like:
![]()
Flyer Deals
(2)
RED, ORANGE OR YELLOW SWEET PEPPERS
$3.49 /lb
PRODUCT OF MEXICO OR HONDURAS $7.69/kg
MINI SWEET PEPPERS
$3.99 ea.
454 g, PRODUCT OF MEXICO
-
finely diced cucumber 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.
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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