Monahan’s Shrimp Gazpacho

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

We sell this at the market all summer long! Here it is broken down for you.

Makes 3-4 qts.  Serves 8-10

  • 1 lb. medium shrimp (preferably wild caught); peeled, deveined, boiled & cut into 1/2 in pieces
  • 1 seedless cucumber; peeled, cored, diced
  • 1 green pepper; seeded, diced
  • 1/2 lb. zucchini grated
  • 1/2 lb. onion diced
  • 1/2 lb. fresh tomatoes diced
  • 1 28 oz. can diced San Marzano tomatoes
  • 1 46 oz. can V-8 juice
  • 1 46 oz. can tomato juice
  • 1/4 C olive oil
  • 1/2 C red wine vinegar
  • 1 T basil pesto
  • pinch of salt
  • pinch of pepper
  • dash of tabasco

In a large bowl whisk together the olive oil, red wine vinegar, pesto, salt, pepper, and tabasco. Mix in the remaining ingredients and add the shrimp at the end.

Serve well chilled.

Monahan's Seafood

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