Gazpacho-Style Shrimp Cocktail
This Gazpacho-Style Shrimp Cocktail requires no heat and features some familiar Mexican flavors that bring some spice, while keeping things cool.
Servings: 4
Ingredients
- 1 pound medium shrimp cooked, peeled and deveined
- 1 cup red onion diced
- ½ cup celery fine diced
- 1 cup English cucumber peeled and diced
- 1 jalapeno minced
- ¼ cup fresh cilantro chopped
- 1 avocado cut into ½-inch chunks
- 1 lime zested and juiced
- 1 15- ounce can whole or crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- Hot sauce to taste I used Tabasco.
- Water
Instructions
- Cut cooked, peeled and deveined shrimp into ½-inch pieces and add to a large bowl. Reserve 4 whole shrimp with tail on for garnish.
- Add red onion, celery, cucumber and jalapeño into the bowl, along with zest and juice of 1 lime. Fold in avocado chunks and chopped cilantro.
- Pour 1 can of tomatoes into a blender or small food processor with tomato paste and ¼ cup of water. Pulse just a few times to combine and create a liquid base. Keep a few chunks of tomato for texture, if you prefer.
- Pour the tomato mixture into the shrimp and veggie bowl. Season with salt, cracked black pepper and hot sauce (about 2 teaspoons gives me just enough spice), and stir to combine. If your gazpacho is thick, add another ¼ cup of water to thin.
- Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.