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Gazpacho Shrimp Cocktail

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Anonymous (not verified)
  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.

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