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FareShare Gazette Recipes -- August 2010 - G's


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Gazpacho with Grilled Lime Shrimp (SW)

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* Exported from MasterCook *

Gazpacho with Grilled Lime Shrimp (SW)

Recipe By : Debbie Mosimann
Serving Size :   Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice, like V8
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce

Lime Cilantro Shrimp:
10 large shrimp, tail on
1 lime, sliced
1/4 cup lime juice
1/2 cup cilantro, fresh, chopped
1 tablespoon olive oil

In a large pot boil 2 quarts of water. Place the tomatoes into the water
one at a time removing them as soon as the skin has popped (less than a
minute). With slotted spoon transfer them to a colander. Place under cold
running water. Peel the skins off and dice the tomatoes. Place the diced
tomatoes into a large bowl

Dice all the remaining vegetables and add them to the tomatoes. Add the
vinegar, V8 juice and lime juice. Chop the parsley and cilantro and add to
the whole mix. Add salt and pepper and the Tabasco to taste.

With a stick blender gently puree till there are still visible pieces
remaining but the sizes are no larger than peas.

Lime Cilantro Shrimp:

Combine all of the liquid ingredients and pour over the peeled, tail-on
shrimp. Cover and allow to marinate for 1 hour in refrigerator. Stir every
15 minutes.

Preheat the grill. With tongs, place the shrimp on the grill and grill
about 4 minutes on each side. Remove from the grill and serve immediately on
the side of a glass filled with Gazpacho.


If you do not have a stick blender you really need to put that on your
birthday wish list. They are amazing. Mine is over 20 years old and I use
it for everything from soups to salad dressings. They are inexpensive and
just so handy. If you don't have one you can use a blender or food
processor to puree some of the mixture to get it down to the right

These tasty shrimp were developed as a compliment to a nice cold cup of
Gazpacho. They are full of flavor and fresh, highlighting the wonderful
combination of cilantro and lime. Tail on shrimp make it easy to eat as an
appetizer and besides that they look cool.

Innkeeper's Comment: "It is interesting how we develop opinions about
things both good and bad. Gazpacho has never been on my list of favorites
and the only reason I can think of is 12th grade gourmet cooking class.
That was the year that the Home Ec department (OK.. so I was in High School
when it was still called Home Ec!) ran a cooking competition. I love a good
competition especially one where I think I have a good chance to win. For
this entry I created this amazing layered meringue baked to perfection and
layered with lime curd and lemon curd and finished off in the middle with a
mix of berries and scented cream. It was stunning if I do say so myself. It
came in second. Ron won with his Gazpacho! I have had an aversion to
Gazpacho ever since. So here, years later I am playing with Gazpacho and...
news flash.. absolutely love it. Cold, crisp and refreshing it is the
perfect lunch soup or starter to a great meal. Use the freshest ripest
tomatoes you can find, perfect for the plenty of summer just around the
corner. I have paired it here with a tail on shrimp soaked in lime and

Used with explicit permission from Debbie Mosimann, Innkeeper

Swiss Woods Bed and Breakfast Inn
Lancaster County, Lititz, PA

For recipes from the inn visit the home page
of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper

Contributed to the FareShare Gazette by Art; 27 August 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 171 Calories; 14g Fat (61.4% calories 
from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
46mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other 

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