Shrimp with Spicy Gazpacho Butter Sauce

Shrimp with Spicy Gazpacho Butter Sauce features shrimp in a decadent cream and butter sauce flavored with the classic flavors of gazpacho.

I recently threw a little dinner party for my sister Ann and her fiance Andy. My goal was to make a special meal to celebrate my sister’s birthday. My cooking challenge was to pull this meal together in a short window. That’s because we were off to an album release party for my niece Cleo later that evening (which was a seriously cool occasion.)

The great thing about this Shrimp with Spicy Gazpacho Butter Sauce recipe is that the sauce can be made in advance. That means all you have to do is cook the shrimp and rewarm the sauce before serving. Easy peasy! In fact this is exactly why I have has been my go-to 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.

You will love this deliciously rich recipe whatever the occasion!. Grill some shrimp (or pan grill, like I did) and serve with roasted vegetables. Voila, dinner is served!

Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!

Shrimp with Spicy Gazpacho Butter Sauce & Roasted Veggies

5 from 1 vote

Print Pin Rate

Servings: 6

Author: adapted from Bon Appetit

Ingredients

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

Instructions

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