Creole Gazpacho Shrimp Soup

Soups & Stews

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

Serves 8 to 10



  • 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



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.

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.

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