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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.
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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

Chorizo Shrimp Gazpacho

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • gazpacho:
  • 3
    large ripe Tomato, chopped or 1 can diced tomatoes
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    ORGANIC GRAPE TOMATOES

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    $3.99 ea.

    284 g PRODUCT OF CANADA OR MEXICO


    YELLOW OR GREEN ZUCCHINI

    YELLOW OR GREEN ZUCCHINI

    $1.69 /lb

    PRODUCT OF ONTARIO TOMATOES ON THE VINE PRODUCT OF ONTARIO 3.73/kg


  • 3
    red peppers, washed, seeded and cut into pieces
  • 1
    cucumber, peeled, cut into pieces and seeded
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    ORGANIC MINI CUCUMBERS

    ORGANIC MINI CUCUMBERS

    $3.99 ea.

    340 g PRODUCT OF CANADA CANADA No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    sherry vinegar
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    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


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    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml



  • of sugar

  • Salt and pepper to taste
  • 12
    large raw shrimp
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    OCEAN JEWEL LARGCOOKEDE OR RAW SHRIMP

    OCEAN JEWEL LARGCOOKEDE OR RAW SHRIMP

    $7.99 ea.

    31/40 SIZE, FROZEN, 340 G


    AQUA STAR GARLIC & HERB RAW SHRIMP SKEWERS

    AQUA STAR GARLIC & HERB RAW SHRIMP SKEWERS

    $7.99 ea.

    FROZEN, 252 g


  • 1
    chorizo or hot pork sausage

  • Garnish

  • finely diced yellow pepper as needed

  • finely diced red peppers as needed

  • finely diced cucumber as needed
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    ORGANIC MINI CUCUMBERS

    ORGANIC MINI CUCUMBERS

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    340 g PRODUCT OF CANADA CANADA No. 1 GRADE



  • chopped fresh chives as needed

  • 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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