Gazpacho With Grilled Peel & Eat Shrimp Recipe
Recipe By Rachael Ray
4.9
30 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Gazpacho With Grilled Peel & Eat Shrimp Recipe
- 0.13 Large english cucumber, peeled and coarsely chopped
- 1/4 Red bell pepper, seeded and coarsely chopped
- 1/4 Small red onion, coarsely chopped
- 1/2-3/4 Ribs celery with leafy tops, coarsely chopped
- 1/4 Red chile pepper, seeded and coarsely chopped
- 7 ounce 1 can italian dop san marzano tomatoes or 12 ripe plum tomatoes, peeled and seeded
- 1/2 cup Vegetable juice, such as v8 or spicy hot v8, or regular tomato juice
- 1/4 Large clove garlic, grated or pasted
- 1/2 teaspoon Aged Balsamic Vinegar
- 0.06 cup Evoo, plus more for drizzling
- 1/4 piece Slice good quality white bread, crust removed and torn into
- 0.63 Lemons 1/2 lemon juiced, 2 lemons halved
- dash A few dashes hot sauce, such as tabasco
- As required Salt and pepper
- 0.19 pound Large shrimp deveined, with shells and tails left
- As required Old bay seasoning or rachael ray's seafood seasoning
- As required A handful flat leaf parsley
Nutrition
value
value
397
calories per serving
22 g Fat23 g Protein25 g Carbs11 g FiberOther
Current Totals
- Fat22g
- Protein23g
- Carbs25g
- Fiber11g
MacroNutrients
- Carbs25g
- Protein23g
- Fiber11g
Fats
- Fat22g
Vitamins & Minerals
- Calcium145mg
- Iron4mg
- Vitamin A3701mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9147mcg
- Vitamin B122mcg
- Vitamin C174mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium125mg
- Manganese< 1mg
- Phosphorus304mg
- Selenium40mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray