This gazpacho recipe offers a twist by adding shrimp. Some refer to it as Agua Chile, however, the shrimp in this recipe are cooked, not raw. The spice level can be altered to taste. Add a tablespoon of sour cream to cool it down if you've chosen to make it real spicy
- 1/2 tsp. black pepper
- 2-3 cloves minced garlic
- fresh cilantro to taste – save some as a garnish
- 1/2 tsp. cayenne pepper.
- 1 lime – 1/2 lime as ingredient in soup, 1/2 lime garnish
- 3 tblsp of ketchup
- 2 cups of Clamato Juice
- 1 large tomato, chopped
- 1 cucumber seeded and chopped
- 1/2 Vidalia Onion finely chopped
- 8 oz bottle of clam juice
- 1/2 lb. medium cooked shrimp
- Sour Cream (Optional)
- Mix black pepper, garlic and fresh cilantro, and cayenne pepper together.
- Add 1/2 squeezed lime, ketchup, Clamado Juice, chopped tomatos and cukes and onions, clam juice, a pinch of salt and cooked shrimp.
- Chill for at least an hour
- Garnish with sour cream and cilantro if desired
My son Keith made Shrimp Fra Diavolo for our dinner last night. Aside from the fact that it was very nice to be a guest for dinner in my own home, this was a really tasty Shrimp Fra Diavolo. This recipe is worth adding to my recipes.
Keith made this Shrimp Fra Diavolo quite spicy, but you can alter the amount of red pepper flakes to your own taste. We also used a full 2 lbs. of shrimp with one pound of linguine which gave this meal a super healthy dose of shrimp. You certainly can make this same recipe using one pound of shrimp.
- 3 cloves of fresh garlic, minced
- 4 Tablespoons of olive oil
- 1 14.5 oz. can of whole tomatoes, mashed
- 1 26 oz. jar of your favorite sauce
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 2 Tablespoons of crushed red pepper flakes
- 1 lb. of linguine (cooked – read package directions)
- 2 lbs. of large, frozen, raw shrimp – thawed, shelled, and tails removed
- Grated Pecorino Romano cheese to taste
- In a large pot, bring salted water to a boil and cook linguine according to package directions
- In another large pot, saute garlic in olive oil until golden
- Add mashed tomatoes, jarred sauce, salt, pepper, garlic powder, and crushed red pepper flakes. Bring to a boil and then lower heat and cook for 5-7 minutes.
- Add raw shrimp and cook until just pink
- Serve shrimp over linguine immediately
- Add grated Pecorino Romano cheese to taste
Summer foods are here. This recipe for Cilantro Lime Shrimp is fast, easy to make, and delicious!
These shrimp are great served over rice or pasta, or with a green salad. You'll find that they are even good cold.
- 2 tsp olive oil
- 2 lb shrimp, shelled and deviened
- 6 cloves garlic, crushed
- 1/3 cup chopped fresh cilantro
- 1 lime
- salt and pepper
- Heat a large frying pan on medium-high heat.
- Add oil to the pan, when hot add shrimp.
- Season with salt and pepper.
- When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic.
- Sauté another minute or two until shrimp is cooked, careful not to overcook.
- Remove from heat.
- Squeeze lime all over shrimp and toss with cilantro.
- Serve hot.