Shrimp Gazpacho
Made With Our
Directions
Item No.
172414
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Item No.
172415
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Item No.
172401
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Ingredients
- 1 cup Stonewall Kitchen Cucumber Dill Bloody Mary Mixer, Peppadew® Mixer, or Bloody Mary Mixer
- 1/2 cup (approximately 4 ounces) cooked shrimp, minced
- Fresh dill for garnish
- For the parmesan crisps:
- 1/4 cup Parmesan cheese, freshly grated
Directions
- Combine Bloody Mary mix and shrimp. Refrigerate until ready to serve. Can be made a day ahead.
- Preheat oven to 400 degrees F. Line baking sheet with nonstick parchment paper or a silpat pad. Sprinkle 1 Tablespoon cheese into 3-inch circles and tap down. Bake 3-5 minutes until light brown in color and the cheese has melted. Allow to cool on baking sheet. Gently remove cheese crisp rounds with a spatula. Break into small pieces for garnish.
- Pour shrimp gazpacho into small glasses. Garnish with a fresh dill sprig and a piece of cheese crisp.
