| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A spicy twist on both gazpacho and salsa. Cooked shrimp is added to fresh vegetables in a hot pepper sauce-laced tomato base. Serve with your favorite tortilla chips.

Shrimp Gazpacho Salsa

1 cucumber, peeled seeded and diced
1 large tomato, seeded and diced
1/2 green bell pepper, seeded and diced
1/4 cup finely diced peeled red onion
1/4 cup chopped fresh cilantro
1 1/2 cups tomato juice
1/4 cup red wine vinegar
2 limes, juiced
1 teaspoon granulated sugar
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked peeled medium shrimp, chopped

1. In a large bowl combine cucumber, tomato, green pepper, onion and cilantro.
2. Whisk together, tomato juice, red wine vinegar, lime juice, sugar, hot pepper sauce and Worcestershire sauce in a medium bowl. Season with salt and pepper and pour over vegetables. Mix in cooked shrimp and stir gently until well combined. Chill until served.

Makes 8 servings.