0.0 – 0 reviews • Shellfish Recipes
| Total: |
30 min |
| Prep: |
30 min |
| Yield: |
6 servings, Chill: 1 hr. |
| Total: |
30 min |
| Prep: |
30 min |
| Yield: |
6 servings, Chill: 1 hr. |
Ingredients
- 2 cups vegetable juice blend
- 2 large tomatoes, coarsely chopped
- 1 can (20 oz.) DOLE® Pineapple Chunks,
- 1-1/2 cups DOLE® Frozen Mango Chunks, partially
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce
- 1/4 cup chopped mint leaves
- 1 cup orange juice
- 1 pound medium-large raw shrimp, peeled and deveined
- 1 to 2 tablespoons dry Creole seasoning
- Mint sprigs (optional)
Instructions
- Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
- Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
- Pour into large bowl; stir in orange juice; chill at least 1 hour.
- Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
- Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
- Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
- Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
197 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
4 g |
| Sugar |
25 g |
| Protein |
18 g |
| Cholesterol |
122 mg |
| Sodium |
239 mg |
| Serving Size |
1 of 6 servings |
| Calories |
197 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
4 g |
| Sugar |
25 g |
| Protein |
18 g |
| Cholesterol |
122 mg |
| Sodium |
239 mg |
