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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 cucumber
  • 1â�„2 small red onion
  • 1 yellow pepper
  • 1 green pepper
  • 2-3 garlic cloves
  • 1 tsp. salt
  • 2 TBS horseradish, or more according to your taste
  • 4 cups peeled, diced tomatoes
  • 1â�„3 cup cilantro leaves
  • 1â�„2 cup olive oil
  • 46 oz. spicy V-8 juice
  • Zest and juice of two limes
  • Hot sauce to taste
  • 1 lb. large shrimp, cooked, shelled and deveined, tossed in zest and juice of one lemon mixed with 2 tsp. lemon pepper, drained and chilled
  • Zest and juice of one lemon
  • 2 tsp. lemon pepper
  • Lime wedges for garnish
Peel, seed and roughly chop cucumber. Roughly chop onion and peppers. Mince garlic cloves and mash with salt.
Mix all ingredients except for hot sauce, shrimp and lime wedges in food processor and blend until smooth. Place blended soup in refrigerator and chill well (2-3 hours).
Shell and devein shrimp and cook. Mix zest and juice of lemon with lemon pepper, and toss shrimp in it. Place each shrimp on a short pick or skewer that will fit your serving glass. Pour chilled soup into chilled glasses and garnish with a shrimp skewer and a lime slice. Add hot sauce to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
PHCC - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website