Recipe > Salads & Appetizers > Spicy Shrimp Gazpacho Shooters

Spicy Shrimp Gazpacho Shooters

  • Servings: 12

Serve this easy shrimp gazpacho in tall shot glasses for an eye-catching appetizer, or for a heartier version, serve in ramekins and garnish with toast. Having a well-stocked “cantry” inspires creative meals you can feel good about serving your family and friends.

Recipe courtesy of Holley Grainger RDN, Jessica Cording MS, RDN and Liz Ward, MS, RDN

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INGREDIENTS

  • 2 (15-ounce cans) tomatoes
  • 1 (15-ounce can) cannellini beans, drained
  • ½ onion, diced
  • 1 garlic clove, sliced
  • 1 garlic clove, cut in half (reserve for crostini)
  • 1 Tbsp olive oil, plus extra for drizzling
  • 1 stalk celery, diced
  • ¼ tsp red pepper flakes
  • 1-3 tsp Tabasco sauce
  • 1 lemon, juice and zest
  • 1 Baguette, sliced
  • 1 cup Italian parsley
  • 2 Tbsp chives
  • 2 (4.5-ounce cans) shrimp
  • 1 Loaf French Bread

PREPARATION

Sauté onion and garlic in oil for 5 minutes.

Puree onions, garlic, tomatoes, lemon juice, celery, red pepper flakes, hot sauce and parsley.

Mix in canned shrimp.

Rub garlic half on sliced bread. Drizzle with olive oil and toast.

Serve in ramekins with toast.

NUTRITION PER SERVING

Calories 100; Total Fat 2g [Sat 0g, Trans 0g]; Cholesterol 54mg; Sodium 446 mg; Total Carbohydrates 14g; Dietary Fiber 3g; Sugars 4g; Protein 8g; Vitamin A 639 IU; Vitamin C 17 mg; Calcium 92 mg; Iron 3mg; Vitamin D 0 IU; Folate 45 mcg