Author Notes
Pickapeppa sauce is a Caribbean condiment referred to as “Jamaican ketchup” that is basically a sweeter A1 sauce, made with tomatoes, onions, mangoes, peppers, and other spices.
Adapted from Cooking Light.
For step-by-step photos, go to: http://www.icancookthat.org/2013/07/gazpacho-with-grilled-pickapeppa-shrimp.html —I Can Cook That
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Ingredients
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1
10 oz container grape tomatoes, divided
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1.5 cups
sliced English cucumber, divided
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1 cup
diced red bed pepper, divided
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3/4 cup
diced sweet onion, divided
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3 tablespoons
extra virgin olive oil, divided
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2 tablespoons
sherry vinegar
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5/8 teaspoon
salt, divided
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1/2 teaspoon
ground black pepper, divided
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4
garlic cloves, divided
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1
28 oz can San Marzano tomatoes, drained
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1
the juice of one lemon
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1/4 cup
pickapeppa sauce
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20
medium shrimp, peeled and deveined (~8 oz)
Directions
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Add the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, ¼ teaspoon black pepper, 1/8 teaspoon salt, and ¼ cup pickapeppa sauce to a small bowl. Mix to combine.
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Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
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Quarter 8 grape tomatoes. Combine the quartered tomatoes, ¼ cup thinly sliced (and halved) cucumber pieces, ¼ cup diced red bell pepper, and ¼ cup diced onion in a small bowl. Set aside.
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Add the remaining grape tomatoes, 1 ¼ cups cucumber, ¾ cup bell pepper, ½ cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor.
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Pulse until desired consistency. Refrigerate for 25 minutes.
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When ready to serve, heat a grill to medium-high heat. Remove the shrimp from the pickapeppa mixture and thread on wooden skewers that have been soaking in water for at least 30 minutes. Grill for 1-2 minutes on each side or until cooked through.
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Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.
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