Gazpacho With Grilled Pickapeppa Shrimp Recipe

Name: Gazpacho With Grilled Pickapeppa Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10 oz container grape tomatoes, divided; 1.5 cups sliced English cucumber, divided; 1 cup diced red bed pepper, divided; 3/4 cup diced sweet onion, divided; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons sherry vinegar; 5/8 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 4 garlic cloves, divided; 1 28 oz can San Marzano tomatoes, drained; 1 the juice of one lemon; 1/4 cup pickapeppa sauce; 20 medium shrimp, peeled and deveined (~8 oz)

Servings: persons

1 10 oz container grape tomatoes, divided
1.5 cups sliced English cucumber, divided
1 cup diced red bed pepper, divided
3/4 cup diced sweet onion, divided
3 tablespoons extra virgin olive oil, divided
2 tablespoons sherry vinegar
5/8 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
4 garlic cloves, divided
1 28 oz can San Marzano tomatoes, drained
1 the juice of one lemon
1/4 cup pickapeppa sauce
20 medium shrimp, peeled and deveined (~8 oz)

1
Add the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/4 cup pickapeppa sauce to a small bowl. Mix to combine.
2
Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
3
Quarter 8 grape tomatoes. Combine the quartered tomatoes, 1/4 cup thinly sliced (and halved) cucumber pieces, 1/4 cup diced red bell pepper, and 1/4 cup diced onion in a small bowl. Set aside.
4
Add the remaining grape tomatoes, 1 1/4 cups cucumber, 3/4 cup bell pepper, 1/2 cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor.
5
Pulse until desired consistency. Refrigerate for 25 minutes.
6
When ready to serve, heat a grill to medium-high heat. Remove the shrimp from the pickapeppa mixture and thread on wooden skewers that have been soaking in water for at least 30 minutes. Grill for 1-2 minutes on each side or until cooked through.
7
Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.

713

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 10 oz container grape tomatoes, divided, 1.5 cups sliced English cucumber, divided, 1 cup diced red bed pepper, divided, 3/4 cup diced sweet onion, divided, and more.

Yes, Gazpacho With Grilled Pickapeppa Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho With Grilled Pickapeppa Shrimp

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