SHRIMP AND MELON GAZPACHO

Shrimp and Melon Gazpacho image

Provided by Robert Irvine : Food Network

Time 1h35m

Yield 18 to 24 hors d'oeuvres servings or 6 app. soup bowls

Number Of Ingredients 12

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Ingredients

1 pint vegetable broth
1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)
2 cucumbers, peeled, seeds removed, and diced large
2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large
1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)
1 small red onion, diced
2 tomatillos, diced
1/2 cantaloupe, seeds removed, scooped from rind and diced
1/2 honeydew melon, seeds removed, scooped from rind and diced
1 fresh lemon, halved and seeds removed
2 tablespoons chopped chives
Salt and freshly ground black pepper

Steps:

Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine.
Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.

*** Explore more Shrimp And Melon Gazpacho Recipes »

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Tshilidzi Mudau

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This gazpacho was a bit too sweet for my taste, but it was still a nice summer dish.

Hammad Ahmad

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This was a delightful gazpacho! The shrimp added a nice touch of protein and the melon gave it a refreshing sweetness.

PATIENCE NGABIRANO

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I've never had gazpacho before, but this recipe made me a fan! The shrimp and melon were a perfect pairing.

Matthew Armstrong

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This gazpacho is a great way to use up summer melons. It's also a very healthy and refreshing dish.

Naveen Boddu

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I love the combination of shrimp and melon in this gazpacho. It's so refreshing and flavorful. I'll be making this again soon!

Donishan Donishan

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This recipe was easy to follow and the gazpacho turned out great! I used a variety of melons, including cantaloupe, honeydew, and watermelon, and it was delicious.

Nihal Hashemy

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I made this gazpacho for a party and it was a hit! Everyone loved the unique flavor combination. It's definitely a keeper.

Luci Errens

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This shrimp and melon gazpacho was absolutely delicious! The flavors were so refreshing and summery, and the shrimp added a nice briny flavor. I will definitely be making this again.

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