Grilled Shrimp Gazpacho With Fresh Mozzarella-And-Prosciutto Sandwiches Recipe

Name: Grilled Shrimp Gazpacho With Fresh Mozzarella-And-Prosciutto Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 frozen peeled and deveined shrimp, thawed; 2 tablespoons olive oil, divided; 2 garlic cloves, chopped and divided; Kosher salt; Freshly ground black pepper; 4 small tomatoes, halved; 1 small red, orange, or yellow bell pepper, cut into long pieces; 1/4 small red onion; 1/2 cucumber, peeled and cut into chunks; 5 thick slices artisan whole grain bread, divided; 2 teaspoons fresh lemon juice; 4 ounces fresh mozzarella, thinly sliced; 4 prosciutto slices (about 2 ounces)

Servings: persons

12 frozen peeled and deveined shrimp, thawed
2 tablespoons olive oil, divided
2 garlic cloves, chopped and divided
Kosher salt
Freshly ground black pepper
4 small tomatoes, halved
1 small red, orange, or yellow bell pepper, cut into long pieces
1/4 small red onion
1/2 cucumber, peeled and cut into chunks
5 thick slices artisan whole grain bread, divided
2 teaspoons fresh lemon juice
4 ounces fresh mozzarella, thinly sliced
4 prosciutto slices (about 2 ounces)

1
Preheat grill to medium-high heat (350u00b0 to 400u00b0) or heat grill pan over medium-high heat. Combine shrimp, 1 tablespoon olive oil, 1 garlic clove, and 1/4 teaspoon each kosher salt and black pepper in a bowl. Let stand 5 to 10 minutes. Grill shrimp, turning once, 3 to 4 minutes or until done; set aside.
2
Brush tomatoes, bell pepper, and onion with remaining 1 tablespoon olive oil. Grill vegetables 4 to 5 minutes or until charred but not cooked through. Transfer grilled vegetables to a cutting board, and chop into chunks.
3
Combine cucumber and grilled vegetables in a food processor or blender. Tear 1 bread slice into pieces, and place in food processor. Pour in 1 cup water, and process until finely chopped. Stir in lemon juice and kosher salt and black pepper to taste. Divide soup among 4 bowls; top each with 3 shrimp. (Drizzle soup with additional olive oil before serving, if desired.)
4
Layer mozzarella and prosciutto evenly between remaining 4 bread slices to make 2 sandwiches. Grill 1 to 2 minutes on each side or until bread is golden and cheese melts. Cut in half. Serve soup with 1/2 sandwich.

537

kcal

Calories

Fat

Carbs

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: 12 frozen peeled and deveined shrimp, thawed, 2 tablespoons olive oil, divided, 2 garlic cloves, chopped and divided, Kosher salt, and more.

Yes, Grilled Shrimp Gazpacho With Fresh Mozzarella-And-Prosciutto Sandwiches 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.

Grilled Shrimp Gazpacho With Fresh Mozzarella-And-Prosciutto Sandwiches

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