Sauteed Shrimp with Chilled Gazpacho & Radish Salad

Name: Sauteed Shrimp with Chilled Gazpacho & Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 shrimp, peeled & deveined; 1 red pepper; 1 yellow pepper; 3 vine-ripened tomatoes; 12 cucumber; 14 red onion; 2 cups tomato juice; ¼ cup white wine vinegar; 1 lemon, juice of; 2 tablespoons Worcestershire sauce; 2 dashes Tabasco sauce; ¼ cup daikon radishes or ¼ cup alfalfa sprout, chopped; ¼ cup radish, julienne; ⅛ cup shiitake mushroom, julienne; ¼ cup snow peas, julienne; 1 teaspoon basil; 2 tablespoons rice wine vinegar; 1 dash olive oil; 1 teaspoon fresh ginger, finely chopped; season with salt & pepper

Servings: persons

12 shrimp, peeled & deveined
1 red pepper
1 yellow pepper
3 vine-ripened tomatoes
12 cucumber
14 red onion
2 cups tomato juice
¼ cup white wine vinegar
1 lemon, juice of
2 tablespoons Worcestershire sauce
2 dashes Tabasco sauce
¼ cup daikon radishes or ¼ cup alfalfa sprout, chopped
¼ cup radish, julienne
⅛ cup shiitake mushroom, julienne
¼ cup snow peas, julienne
1 teaspoon basil
2 tablespoons rice wine vinegar
1 dash olive oil
1 teaspoon fresh ginger, finely chopped
season with salt & pepper

1
GAZPACHO: Mix peppers, tomatoes, cucumber, red onion, tomatoes juice, white wine vinegar, lemon juice, Worcestershire and Tabasco in a food processor; pulse until smooth.
2
Season with salt, pepper and chill.
3
RADISH SALAD: Mix the following ingredients just before serving: the daikon, baby radish, shiitakes, snow peas, basil and rice wine vinegar.
4
Season with salt and pepper.
5
SHRIMP: Saute the shrimp and fresh ginger in olive oil over medium to high heat for approx 3 to 4 minutes.
6
Season with salt and pepper.
7
Presentation: Fill the martini glass half way with cold gazpacho.
8
Place approximately 3 tbsp of radish salad in the center of the glass.
9
Then place three sauteed shrimp over the rim of the glass.
10
Garnish with chervil.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 12 shrimp, peeled & deveined, 1 red pepper, 1 yellow pepper, 3 vine-ripened tomatoes, and more.

Yes, Sauteed Shrimp with Chilled Gazpacho & Radish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!