Shrimp with Spicy Gazpacho Butter Sauce


Shrimp with Gazpacho Butter

I recently threw a little dinner party for my sister Ann and her fiance Andy. My goal was to make a special meal in honor Annie’s birthday the next day. The challenge was the narrow window for final prep and dining. The reason being, we had an album release party for my niece Cleo later that evening (which was a seriously cool occasion.)

I dug out this Shrimp with Spicy Gazpacho Butter Sauce recipe, which has been my Christmas eve meal for years. I’d don’t like to fuss on Christmas eve, because I make a big family meal on Christmas day. This deliciously rich recipe has a sauce which can be made ahead and finished just before serving. Grill some shrimp (or pan grill, like I did) and serve with roasted vegetables. Voila, your there!

Shrimp with Spicy Gazpacho Butter Sauce & roasted Veggies

Serving Size: Serves 6


    Shrimp with Spicy Gazpacho Butter Sauce
  • 2 plum tomatoes
  • 3/4 cup dry white wine
  • 1 cucumber, peeled, seeded and diced
  • 3 green onions thinly sliced (green parts only)
  • 1 large shallot, finely chopped
  • 1 1/2 teaspoon minced chipotle chilies in adobo sauce
  • 1 cup whipping cream
  • 36 large uncooked shrimp, peeled & deveined
  • olive oil cooking spray
  • 6 tablespoons unsalted butter, at room temperature and cut into pieces
  • kosher salt and freshly ground black pepper, to taste
    Roasted Vegetables
  • 2 small fennel bulbs, feathery tops removed
  • 1 lb small potatoes
  • 4 slender carrots, peeled and halved lengthwise and then cut in 2 pieces crosswise
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper, to taste
  • 1 pound slender green beans
  • 1 bunch fresh asparagus, ends removed, cut diagonally into 3 inch pieces


    Shrimp with Spicy Gazpacho Butter Sauce
  • Blanch tomatoes in saucepan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon or tongs. Drain. Peel skin from tomatoes using small sharp knife. Cut tomatoes in wedges, scoop out seeds and discard. Coarsely chop tomatoes.
  • Place tomatoes, wine, cucumber, green onions, shallot, and chipotle chilies in heavy medium saucepan. Cook over medium-high heat until almost no liquid remains in pan, stirring frequently, about 10-15 minutes. Add cream and cook until reduced by half, stirring occasionally, about 5 minutes. Remove pan from heat. (Sauce can be prepared 8 hours in advance. Cover and refrigerate. Let sauce stand at room temperature before proceeding.)
  • Using one of the following methods to cook the shrimp - prepare grill (medium high heat), preheat broiler or spray grill pan with olive oil cooking spray and heat to medium-high. Spray shrimp with olive oil cooking spray and season lightly with salt & pepper. Cook shrimp until just pink, 2-3 minutes per side.
  • Meanwhile bring sauce to simmer (if prepared in advance.) Remove from heat. Add butter, 1 piece at a time, whisking until melted. Season with salt & pepper.
  • Spoon sauce onto plates. Arrange shrimp on sauce.
    Roasted Vegetables
  • Preheat oven to 425 degrees.
  • Cut the fennel into 6 wedges, cutting through the core and separating into pieces. Place on baking sheet. Cut potatoes in half lengthwise (or quarters, depending on size) and place on pan with fennel. Drizzle with half of olive oil, then sprinkle with salt and pepper and toss with your hands.
  • Roast the vegetables for 20 minutes and then add carrots and toss (with something other than your hands!) Roast for 10 minutes more, then add green beans and asparagus, drizzle with remaining olive oil, sprinkle with additional salt & pepper and toss. Roast the vegetables for another 10-15 minutes or until tender


Shrimp with Spicy Gazpacho Butter Sauce recipes adapted from Bon Appetit.



2 thoughts on “Shrimp with Spicy Gazpacho Butter Sauce

  1. It was so delicious! Andy and I agree we’ve never had a meal this perfect in any restaurant. Thank you for the most amazing birthday dinner!

Let Me Know What You Think!