November 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for
She blogs weekly at

Shrimp Boat Gazpacho

Serve this as a first course or as a luncheon main dish. Throw it together at home or in the galley. It chills until you’re ready to serve it.


2-pound bag cooked, tail-off, de-veined shrimp
2 tablespoons lemon juice
Large, sweet onion (Vidalia, Texas Sweet), diced
2-3 stalks celery, diced
1 bunch parsley
1 cup bottled Caesar salad dressing
3 drops Tabasco (optional)
12-ounce can Mexicorn (corn with red and green peppers), drained
2 cans, 15 ounces each, diced tomatoes with onion and pepper

Thaw and drain shrimp and cut it into bite size pieces. Put in a zip-up freezer plastic bag and toss with lemon juice. Cut stems off parsley and chop leaves fine. Throw everything into the bag, seal shut and chill several hours or overnight. Turn several times to distribute flavors. Mixture will be soupy. Ladle into serving bowls. Makes about 18 appetizer servings or six to eight main dish portions.

Cook’s note: Ladle gazpacho into small plastic cups and add a plastic spoon. Pass around the cockpit for appetizers.

Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.

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