These Chilled Gazpacho Shooters with Grilled Shrimp are a feast for the eyes and the palate. The vibrant colors of fresh vegetables blend seamlessly with the smoky, charred shrimp, making for a sophisticated appetizer that is both refreshing and satisfying. Perfect for summer gatherings, these shooters are not only easy to prepare but also packed with nutrients. They offer a delightful mix of textures and flavors that will leave your guests impressed and craving for more. A delicous summer reviver to prepare in less than 30 minutes and wait for minutes
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- 4 medium tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 medium red bell pepper, chopped
- 1 small small red onion, chopped
- 2 cloves garlic, minced
- 2 cups tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 12 large shrimp, peeled and deveined
- 1 tablespoon olive oil (for grilling)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a blender, combine tomatoes, cucumber, red bell pepper, red onion, garlic, tomato juice, olive oil, red wine vinegar, salt, black pepper, and cumin; blend until smooth.
- Chill the gazpacho in the refrigerator for at least 1 hour.
- Preheat the grill to medium-high heat. Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Thread the shrimp onto skewers and grill for about 2-3 minutes per side until fully cooked and slightly charred.
- Pour the chilled gazpacho into shot glasses or small bowls. Top each with a grilled shrimp skewer and garnish with fresh cilantro.
- Serve immediately and enjoy the refreshing flavors!
Nutrition
Serving: 100g | Calories: 150kcal | Carbohydrates: 8g | Protéines: 10g | Fat: 10g | Sucre: 4g