Print Options:

Shrimp Cocktail and Exotic Gaspacho with Cider and Coriander

Yields8 ServingsPrep Time20 minsCook Time3 minsTotal Time12 hrs 23 mins

Crevettes cocktail gaspacho exotique - Recettes - Du Minot

Schrimp cocktail
 40 big(16/20) unpeeled raw shrimps (1 kg / about 2 lb)
 1 pineapple
 2 passion fruits
 1 well ripe mango
 1 tbsp chopped ginger
 ½ chopped red onion
 ½ Juice of a lemon
 ½ coriande bunch
 1 vanilla pod or vanilla extract
 100 ml cider Brut Du Minot
 1 pinch of chili (or to taste)

Peel the pineapple taking care to take off the "eyes". Cut in 2 halves. Remove the heart (the hard part in the center). Cut in pieces.


Peel off the mango and take the stone away. Cut the mango in pieces. Remove the seeds from the passion fruits.


Once all the fruits are cut, put all the ingredients of the gazpacho in a bowl and leave to marinate in the fridge for about 12 hours.


The following day, mix the fruits in the blender. Adjust the consistency of the gaspacho with the Brut cider or a fruit juice of your preference.


Cook the shrimps in a court bouillon or steam about 3 minutes or until they change color. Transfer in a big plate and cool in the fridge minutes or until cold. Peel the shrimps preserving the tails.


Example of presentation: for the gaspacho in Martini glasses and arrange the shrimps on the edge of the glass.

Nutrition Facts

Serving Size 8

Servings 8