Cajun Blackened Shrimp with Gazpacho Verde

Original Recipe by Fleur De-Lectable

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PREP TIME

30 minutes

COOK TIME

10 minutes

SERVES

4 people

INGREDIENTS:

• 1 (12oz) container of Sam’s Fresh Salsa Verde

• ½ cup English cucumber

• ½ cup baby kale and spinach greens

• ¼ cup chopped celery

• ¼ cup chopped white onion

• ¼ cup baby yellow tomatoes 

• 2 Tablespoons fresh parsley leaves

• 2 green onions, chopped

• 2 Tablespoons plain Greek yogurt

• 12 large shrimp, peeled and deveined 

• 1 teaspoon Cajun blackening seasoning blend

• 2 hardboiled eggs, cut into quarters

• 2 Tablespoons celery heart leaves

DIRECTIONS:

1. Place 4 appetizer sized bowls in the fridge to chill.

2. Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

3. Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

4. Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately.