Icy Fruit Gazpacho with Spicy Grilled Shrimp Chilled dish with grilled Creole seasoned shrimp Soup Icy Fruit Gazpacho with Spicy Grilled Shrimp Icy Fruit Gazpacho with Spicy Grilled Shrimp thumbnail Preparation Time: 30 minutes Total time: 90 minutes 6 Servings Ingredients: 2 cups vegetable juice blend, 2 large tomatoes, coarsely chopped, 1-1/2 cups (partially thawed and divided) frozen DOLE® Tropical Gold® Pineapple Chunks, 1-1/2 cups (divided) frozen DOLE Mango Chunks, partially thawed, 1 tablespoon honey, 1 teaspoon chili garlic sauce, 1/4 cup chopped mint leaves, 1 cup orange juice, 1 pound (medium-large) raw shrimp, peeled and deveined, 2 tablespoons dry Creole seasoning, mint sprigs (optional), Instructions: Step 1: Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container.  Cover; blend until smooth. Step 2: Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit. Step 3: Pour into large bowl; stir in orange juice; chill. Step 4: Toss shrimp with Creole seasoning in large bowl to coat well.  Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
Step 5: Serve chilled gazpacho in shallow bowls.  Top with cooked shrimp.  Garnish with mint, if desired. Step 6: Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

Icy Fruit Gazpacho with Spicy Grilled Shrimp

Prep Time 30 minutes
Total Time 90 minutes
Difficulty 1.0 Easy
Calories Per Servings 200 Calories
Servings 6
Nutrition facts Nutrition facts

About

Chilled dish with grilled Creole seasoned shrimp

Ingredients 11

Ingredients

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1-1/2 cups (partially thawed and divided) frozen DOLE® Tropical Gold® Pineapple Chunks
1-1/2 cups (divided) frozen DOLE Mango Chunks, partially thawed
1 tablespoon honey
1 teaspoon chili garlic sauce
1/4 cup chopped mint leaves
1 cup orange juice
1 pound (medium-large) raw shrimp, peeled and deveined
2 tablespoons dry Creole seasoning
  mint sprigs (optional)

Steps

STEP1
Ingredients

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1-1/2 cups DOLE Frozen Tropical Gold Pineapple Chunks, partially thawed, divided
1-1/2 cups DOLE Frozen Mango Chunks, partially thawed, divided
1 tablespoon honey
1 teaspoon chili garlic sauce

Direction

Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container.  Cover; blend until smooth.

STEP2
Ingredients

1-1/2 cups DOLE Frozen Tropical Gold Pineapple Chunks,
partially thawed, divided
1-1/2 cups DOLE Frozen Mango Chunks, partially thawed, divided

Direction

Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.

STEP3
Ingredients

1 cup orange juice

Direction

Pour into large bowl; stir in orange juice; chill.

STEP4
Ingredients

1 pound medium-large raw shrimp, peeled and deveined
2 tablespoons dry Creole seasoning

Direction

Toss shrimp with Creole seasoning in large bowl to coat well.  Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.

STEP5
Ingredients

Mint sprigs (optional)

Direction

Serve chilled gazpacho in shallow bowls.  Top with cooked shrimp.  Garnish with mint, if desired.

STEP6

Direction

Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

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