Grilled-Vegetable Gazpacho With Shrimp Recipe

Recipe By Martha Stewart

Serve grilled shrimp alongside a chunky gazpacho made with grilled vegetables for a light summer appetizer.

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Grilled-Vegetable Gazpacho With Shrimp
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Ingredients for Grilled-Vegetable Gazpacho With Shrimp Recipe

  • 1/4 Medium onion, halved crosswise
  • 1/4 Green bell pepper, halved lengthwise
  • 1/2 Yellow bell peppers, halved lengthwise
  • 0.38 pound Vine ripened tomatoes, halved
  • 1 Garlic Cloves
  • 0.06 cup Olive oil
  • As required Coarse salt and freshly ground pepper
  • 1/4 Fresh serrano chile
  • 0.13 inch 1 english cucumber, peeled and cut into cubes
  • 1/4 pound Large shrimp, peeled and deveined
  • 0.08 cup Chopped Fresh Cilantro
Nutrition
value
490
calories per serving
32 g Fat29 g Protein22 g Carbs10 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    29g
  • Carbs
    22g
  • Fiber
    10g

MacroNutrients

  • Carbs
    22g
  • Protein
    29g
  • Fiber
    10g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    160mg
  • Iron
    5mg
  • Vitamin A
    2701mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    148mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    204mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    128mg
  • Manganese
    2mg
  • Phosphorus
    329mg
  • Selenium
    50mcg
  • Zinc
    2mg
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
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Recipe By Martha Stewart