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Hatteras Style Shrimp Gazpacho

CulinaryCarrie's picture
For the shrimps
  Fresh shrimp 2 Pound (Head on)
  Beer 12 Ounce
  Water 2 Cup (32 tbs)
For the gazpacho
  Cucumber 1 Large, halved (halved and seeded, but not peeled)
  Red bell peppers 2 Medium, core (cored and seeded)
  Vine tomatoes 1 Cup (16 tbs) (4 vine ripe tomatoes)
  Spanish onion 1 Medium
  Garlic 3 Clove (15 gm)
  Clamato juice 3 Cup (48 tbs)
  Lemon juice 1⁄2 Teaspoon
  White wine vinegar 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Seasoning mix 4 Teaspoon, divided (half in shrimp boil, half in veggies)
  Kosher salt 1⁄2 Tablespoon
  Ground black pepper 1 Teaspoon

1. Clean the shrimps under running water, keep it aside.
2. Roughly chop the cucumbers, bell peppers, tomatoes, onions and garlic, keep it aside separately until needed.

3. In a large stock pot combine beer and water bring it to a boil.
4. While the water is boiling, using a hand blender pure each vegetable separately, once all the vegetables are processed combine them in a large bowl, add olive oil, white vinegar and lemon juice season with salt and pepper and old bay seasoning.
5. Once the water starts to boil add the shrimps and let it boil for 1-2 minute or until shrimps are pink, add the old bay seasoning at this point.
6. Once the shrimps are done remove from the liquid and let it cool.
7. In a serving bowl place the chilled gazpacho veggies in the middle of the bowl, surround the veggies with the shrimps and pour chilled clamato juice into bottom of bowl.

8. Serve the hatteras Style Shrimp Gazpacho chilled.

The Clamato juice is used for the plating and is not mixed in the chopped mixture. The longer gazpacho sits, the more the flavors develop so chilling it overnight is a great idea.

Use head-on shrimp rather than the frozen shrimps for better taste.

Things You Will Need
Hand blender
stock pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
My Hatteras Style Shrimp Gazpacho incorporates the plentiful harvest of vegetables available at this time of season with the youthful memories and flavors of beer poached head-on shriimp we would get when my parents would take us to the Outer Banks during the summer. Now, tomato-based gazpacho is probably one of Spain’s most well-known dishes here in the US. Gazpacho was originally a poor man’s food and has provided daily sustenance for laborers, in one form or another, for centuries.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 524 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 344.7 mg114.9%

Sodium 1958.9 mg81.6%

Total Carbohydrates 31 g10.4%

Dietary Fiber 3.9 g15.7%

Sugars 14.7 g

Protein 49 g98.9%

Vitamin A 55.8% Vitamin C 166.4%

Calcium 16.2% Iron 36.7%

*Based on a 2000 Calorie diet

Hatteras Style Shrimp Gazpacho Recipe Video