Thai Watermelon Jicama Gazpacho with Shrimp and Lemongrass Cilantro Rice

Thai Watermelon Jicama Gazpacho with Shrimp and Lemongrass Cilantro Lime Rice…Recipe number two for the #SamsSalsaRecipeChallenge #freshnotfake #salsalove

This recipe challenge is sponsored by Sam’s Fresh Salsa. My recipe was created using their salsa and all of the comments are my own.

What can I say, I love Thai flavors!! When I received this fresh salsa I was so thrilled. All I could think of was cold spice and delicious food. Last year I made a Thai watermelon gazpacho but it was not as delicious as this. I took my original recipe and added Sam’s Fresh Salsa to the mix. Not only was this new recipe easy and fast, it was PERFECTION.

There are two categories; appetizer and entree. Each blogger was mailed a bounty of delicious cartons of salsa; Fresh Watermelon Jicama, Cantina Style Salsa and Salsa Verde Salsa. The prizes go as followed below.

ONE GRAND PRIZE WINNER: $1,000.00

ONE ENTREE CATEGORY WINNER: $500 CASH PRIZE

ONE APPETIZER CATEGORY WINNER: $500 CASH PRIZE

My first recipe entry for this contest was Cantina Sizzled Stuffed Dated Wrapped in Bacon. All I can say is yum!! Go check it out!!!

Not only did I make this recipe for the friends, I turned around and made it for family. This recipe is a keeper!! I did come across a friend who is allergic to seafood. If I know this in advance I certainly would serve the shrimp on the side!! That is so easy to do and can make the meal more allergy friendly.

This is fresh salsa. No artificial ingredients, just love. It tastes like it too!! Thai Watermelon Jicama Gazpacho is the perfect recipe to serve on a hot day. Using Sam’s Fresh Salsa adds an incredible amount of flavor and makes the recipe fast and easy. For maximum flavor make the gazpacho ahead of time and allow it to chill throughly before serving.

I love using fresh summer fruit and gourmet heirloom tomatoes too! This recipe brought them together in this dish. You can usually find heirloom tomatoes in the organic section of your produce department. Farmers markets would be a fabulous place to buy them at too! Since Sam’s Fresh Watermelon Jicama Salsa is fresh, you will find it in a chill case at your store.

DO YOU WANT MORE HEAT?

I love the heat that this recipe has but if you want MORE you could easily add some jalapeño to the blender to up the heat level. Taste as you go until you hit the spice level you want.

The grilled shrimp can be served hot, room temperature or even chilled, you decide, Fresh Thai basil leaves and slivered red onion add a bit of texture and flavor. Add more or add less, either way is so good! FYI, the chili lime salt is a must for the jicama, trust me and so many others. You will love it.

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WHERE CAN I FIND SAM’S FRESH SALSA NEAR ME?

You can purchase Sam’s Fresh Salsa at ShopRite, Acme and Safeway. If they are not in your local stores, ask them to carry Sam’s Fresh Salsa products!

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Thai Watermelon Jicama Gazpacho with Shrimp and Lemongrass Cilantro Rice

Number of servings: 4

See Detailed Nutrition Info on

Fresh summer fruit blended to make a splash for your gathering. This Thai Watermelon Jicama Gazpacho with Shrimp and Lemongrass Cilantro Rice will impress your guests and keep them coming for more!

Ingredients

• 2-12oz. cartons Sam’s Fresh Watermelon Jicama Salsa
• 1 tsp. minced garlic
• 1 1/2 tsp. fresh grated ginger
• 1 small lime, zested and juiced
• 2 tbs. rice vinegar
• 1 tbs. red curry paste
• 6 Thai basil leaves, divided (plus 12 small leaves for garnish)
• 2 tbs. fish sauce
• 2 cups diced fresh watermelon
• 2 cups jasmine rice, rinsed
• 2 tbs. fresh chopped cilantro
• 1 lemongrass stock, end cut off, stock cut in half and cut open to expose the layers
• 1/2 small jicama, cut into large cubes
• 2 large heirloom tomatoes, cut into cubes (yellow, orange or purple colors if available)
• 5” piece English cucumber, cut into 24 slices
• 1 tbs. chili lime salt seasoning
• 1/4 red onion, sliced thin
• 20 16-20 size shrimp, peeled and deveined with tails on
• 1 tbs. oil
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 large avocado, cut into slices

Instructions

1. In a blender, add in the Sam’s Fresh Watermelon Jicama Salsa, minced garlic, grated ginger, 1 tbs. lime juice, rice vinegar, red curry paste, 4 Thai basil leaves, fish sauce and 2 cups diced fresh watermelon. Blend until smooth and refrigerate until ready to serve.
2. Just before serving: add the rinsed jasmine rice and 3 cups of water to a rice cooker. Add in the cut lemongrass stock and the 2 remaining Thai basil leaves. When the rice is cooked, remove the lemongrass and Thai basil then toss in the chopped cilantro and zest of the lime.
3. Toss the shrimp in the oil, kosher salt and pepper. Heat a grill or grill skillet and cook the shrimp on each side for a couple minutes or until no longer opaque.
4. To serve, place a scoop of rice to the side of the four bowls then sprinkle with a touch of chopped cilantro. Carefully pour in the Thai Watermelon Jicama Gazpacho into the bowl.
5. Arrange five shrimp around the rice and place in the cubed tomatoes, jicama, cucumbers and slivered red onion around the dish.
6. Garnish the top of each cube of jicama with the chili lime salt seasoning. Add to each bowl, remaining small Thai basil leaves, curled scallion tops and sliced avocado. Enjoy!!!