Creole Gazpacho Shrimp Soup
Recipe courtesy of Tony Chacher's Creole Foods, Opelousas, LA
Serves 8 to 10
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.