Red Lobster's Shrimp Gazpacho Recipe

Red Lobster's Shrimp Gazpacho Recipe

Serving Size: 4

20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup cooked peeled deveined shrimp - (100/200 count)

Cooking Directions:
Hold shrimp chilled until ready to serve.
Combine all ingredients (except shrimp) until thoroughly mixed.
Chill the vegetable mixture for at least 2 hours prior to serving.
Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.

This recipe yields 4 to 6 servings.


Anonymous said...

This has been a family favorite at our gatherings.

JD Cooks said...

I have a recipe from El Paso chile Co that adds roasted Anaheim chiles to the gazpacho, mixes garlic mayonnaise with the shrimp. Garnish with chopped cilantro and diced avocado, if desired. I've made it that way for about 30 years. Fantastic!