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Categories:
tomatoes yellow bell peppers clove garlic onion cucumber honeydew melon white wine vinegar shrimp wooden skewers vegetable oil mint red
Viewed: 65 - Published at: 9 years agoIngredients
- 6 None ripe tomatoes, diced
- 2 None yellow bell peppers, seeded and cubed
- 1 clove garlic, minced
- 1 None onion, coarsely chopped
- 1 None cucumber, peeled and diced
- 1/2 None honeydew melon, peeled, seeded and coarsely chopped
- 2 tbsp white wine vinegar
- 24 None large uncooked shrimp, peeled and deveined, shell left on
- 8 None wooden skewers
- 2 tbsp vegetable oil
- 2 stems fresh mint, leaves picked
- 1-2 None red or green chili peppers, seeded and cut into thin strips
Method
- Puree the tomatoes, bell peppers, garlic, onion, cucumber, melon and vinegar in a blender or food processor. Season with salt and pepper to taste and dilute with a little water if too thick. Chill for 30 mins.
- Thread 3 shrimp onto each skewer, leaving 1/4 inch between each. Season with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Add the shrimp skewers and cook for 3-4 mins per side until curled and pink, turning once. Serve the soup in four bowls, garnished with the mint and chili peppers, with the shrimp skewers on the side.
