Creole Gazpacho Shrimp Soup

Soups & Stews

Serves 8 to 10

Recipe courtesy of Tony Chacher's Creole Foods, Opelousas, LA

Ingredients:

3 cups tomato juice
2 large tomatoes, peeled, seeded and chopped
1 medium bell pepper, chopped
1 cucumber, peeled, seeded and chopped
1 medium red onion, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, minced
1/2 cup Tony Chachere's Roasted Garlic and
Herb Marinade
1 tablespoon Tony Chachere's Creole
Juice of 1 lime
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1/4 cup chopped flat leaf parsley

Gazpacho Shrimp

Method:

Gazpacho:
In a large airtight container, combine tomato juice, tomatoes, bell pepper, cucumber, onion, jalapeño, garlic, marinade and half the Creole Seasoning.
Seal tight and refrigerate for 4 hours or overnight.
Before serving, blend in batches in a blender or food processor until smooth.

Shrimp:
In a bowl, combine oil, shrimp and the remaining half tablespoon Creole Seasoning.
Stir to coat shrimp well.
Heat a large skillet or grill. Cook shrimp for 2 to 3 minutes on each side.
Ladle gazpacho into bowls and garnish with shrimp and parsley.