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Gazpacho Shrimp Cocktail

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  Chopped green bell pepper 1⁄2 Cup (8 tbs), pared, seeded
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Tomato 1⁄2 Medium, blanched, peeled, seeded, and chopped
  Chili sauce 2 1⁄2 Tablespoon
  Chopped onion 2 Tablespoon
  Ketchup 4 Teaspoon
  Olive oil/Vegetable oil 1 Tablespoon
  Prepared horseradish 2 Teaspoon
  Cider vinegar 1 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Romaine lettuce/Iceberg lettuce leaves 12 Small
  Shelled and deveined cooked shrimp 8 Ounce, cooked

In work bowl of food processor, or blender container, combine all ingredients except lettuce and shrimp and process until vegetables are finely chopped [do not puree); pour into a container, cover, and refrigerate until chilled.
Chill 4 cocktail glasses.
In each glass place 3 lettuce leaves, then arrange 2 ounces of shrimp around rim of each glass.
Stir dressing and ladle 1/4 of mixture into center of each portion.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 673 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 442.3 mg147.4%

Sodium 1061.1 mg44.2%

Total Carbohydrates 64 g21.3%

Dietary Fiber 31.9 g127.8%

Sugars 27.9 g

Protein 67 g133.4%

Vitamin A 2395.8% Vitamin C 671.6%

Calcium 58.1% Iron 118.3%

*Based on a 2000 Calorie diet

Gazpacho Shrimp Cocktail Recipe