Shrimp Cocktail-Meets-Gazpacho
- Yield: 8-12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 128
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 146
- Sodium
- 301
- Total: 15 min
- Active: 15 min
Ingredients
One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon jarred horseradish
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives, optional
2 pounds cooked, peeled large shrimp with tail sections attached
Directions
- Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
- Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.