Red lobster shrimp gazpacho
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
20 | ounces | V8 juice |
2 | tablespoons | Vinegar; red wine |
1 | tablespoon | Olive oil |
1 | teaspoon | Fresh chopped cilantro |
1 | teaspoon | Fresh chopped parsley |
½ | teaspoon | Worcestershire sauce |
¼ | teaspoon | Tobacco sauce |
1 | tablespoon | Lime juice |
1 | cup | Tomatoes; fresh chopped 1/4\" |
½ | cup | Cucumber; seeded, diced 1/4\" |
¼ | cup | Celery finely chopped |
¼ | cup | Green onions chopped 1/4\" |
¼ | cup | Bell pepper |
Salt to taste | ||
Black pepper to taste | ||
1 | cup | Cooked peeled and deveined shrimp 100-200 count |
Directions
1) Hold shrimp chilled until ready to serve 2) Combine all ingredients (except shrimp) until thoroughly mixed 3) Chill the vegetable mixture for at least 2 hours prior to serving 4) Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 7, 1998