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.

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Monahan's Seafood

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