Easy Cold Shrimp Soup Recipe from Spain Visit Southern Spain

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Go to Recipe. 2. Chilled Cucumber, Avocado & Shrimp Soup. In my opinion, chilled soups are super underrated. They're flavorful, refreshing, and the perfect light bite after a day in the hot sun. And this soup is no different. The mildness of blended avocado, cucumber, and mint makes the spiced shrimp sing.

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Directions. Combine tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper in a large bowl. Cover the bowl with plastic wrap and store in the refrigerator until ready to serve. I Made It.

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In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well.

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Rinse the tomatoes, cucumber, red bell pepper, and red onion under cold running water to remove any dirt. Peel the cucumber, then cut it in half lengthwise and scoop out the seeds with a spoon. Dice the cucumber into small pieces. Cut the tomatoes in half and remove the core. Dice the tomatoes into small pieces.

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Saute and mix the rest of the ingredients: In a medium sauce pot, heat the oil on medium heat, add the carrots, and cook for a couple of minutes. Stir in the potatoes and cook until almost tender. Pour the tomato sauce using a strainer, bring it to a boil, and then lower the heat to simmer for 10 minutes.

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Directions. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil. Break pasta in half; add to pot.

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Directions. In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor.

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2. Transfer to a bowl, stir in shrimp and crab, and chill, covered, at least 2 hours. 3. Cut remaining yellow tomatoes in half. Stir most of avocado into soup and season to taste with more lime juice and salt. Divide soup among bowls and top with yellow tomatoes, remaining avocado, and green parts of green onions. Drizzle with olive oil.

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Cook on medium-high for 3-5 more minutes. When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender. Stir in the baby spinach, parsley, dill, and lemon juice. Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.)

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Heat a deep pot to medium-high heat and add the sesame oil, onion, red bell pepper, garlic clove, and ginger to it. Stir and cook for about 10 minutes. Add curry paste and mix well. Add the chicken broth and mix to combine. Cook for 10 more minutes. Add the shrimp and cook until the shrimp is fully cooked.

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3 cups vegetable juice, chilled. 1 (11-ounce) jar cocktail sauce. 1 (10-ounce) package frozen cooked salad shrimp, thawed. 1 tomato, diced. 1 / 2 green bell pepper, diced. 1 / 2 cucumber, diced. 2 scallions, thinly sliced.

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Chill: Pour the cucumber soup into a large mixing bowl. Cover with plastic wrap and chill in the fridge for at least 1 hour. Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a parchment-lined baking sheet, spreading out into one even layer. Drizzle with olive oil and season with salt and pepper.

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Directions. In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper. Serve garnished with tomatoes, avocado, and reserved whole.

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Instructions. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Season shrimp with salt and pepper, to taste. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

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Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside. Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes.

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With a heavy knife, cut each cob into 2 to 3 pieces. Add corn kernels and pieces of cob to pot with leeks. Add broth and 2 cups water, and increase heat to high. Once boiling, reduce heat to low, cover and simmer for 25 minutes. Remove pot from heat and discard cobs.