Creole Gazpacho Shrimp Soup

Soups & Stews

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

Serves 8 to 10

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.

Similar Recipes by course
Spicy Black Bean Soup Smoked Chicken Chowder Roasted Creole Tomato Soup Spicy Pork with Leeks Crawfish Stew Old Fashioned Shrimp Stew
Weekend Minestrone Savory Seafood Stew Gulf of Mexico Seafood Stew Rustic Shrimp Bisque Classic American Beef Stew Gulf of Mexico Seafood Stew

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive