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Ingredientes
- 4 lrg ears corn
- 3 1/3 c. seasoned tomato juice
- 2 lrg tomatoes halved, seeded, and diced
- 1 x red bell pepper grilled, peeled, and diced
- 1 x yellow bell pepper grilled, peeled, and diced
- 4 lrg shallots halved lengthwise, grilled, and diced
- 1/4 c. tomato paste
- 1/4 c. chopped basil
- 1 Tbsp. horseradish
- 2 tsp Worcestershire sauce
- 2 tsp chopped garlic Warm pepper sauce to taste Salt to taste Freshly-grnd black pepper to taste
- 18 lrg shrimp peeled
Direcciones
- Remove silk from corn, keeping husks intact, and grill. Cut kernels off cobs.
- Combine tomato juice, corn, tomatoes, red and yellow bell peppers, shallots, tomato paste, basil, horseradish, Worcestershire sauce, garlic, warm pepper sauce and salt and pepper to taste in 2-qt bowl and mix well. Refrigerateat least 6 hrs but preferably 1 to 2 days.
- Lightly season shrimp with salt and pepper. Thread shrimp on skewers through each end to keep flat. Grill over warm fire till just cooked through, 1 to 2 min per side; don't overcook. Split lengthwise.
- Stir gazpacho and adjust seasoning. Ladle chilled soup into shallow soup bowls and garnish each with 6 pcs hot shrimp cut-side down. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 521mg | 22% |
| Potassium 667mg | 19% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.76g | 6% |
| Protein 7.67g | 12% |
