Spanish · soup
Gazpacho-Style Shrimp
Gazpacho-Style Shrimp reads umami 4.9, salinity 4.5 and allium 4.1 on Palate's 0–10 flavor X-ray — a Spanish soup, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.9 / 10
- Sweet & Fruity — 3.9 / 10
- Sour & Bright — 3.9 / 10
- Bitter & Earthy — 1.3 / 10
- Rich & Fat — 4.0 / 10
- Aromatic & Spice — 4.6 / 10
The measured notes (of 18)
Umami 4.9 · Salinity 4.5 · Allium 4.1 · Marine & Briny 3.9 · Richness 3.8 · Sourness 3.4 · Fruity 3.0 · Sweetness 2.8 · Herbaceous 2.4 · Heat 2.3 · Citrus 1.5 · Funk & Ferment 1.5 · Bitterness 1.2 · Floral 1.1 · Nutty 0.8 · Warm Spice 0.8 · Earthy 0.7
What's in it (13)
- 4 c. water
- 1 Tbsp. salt
- 1 1/2 lb. shrimp, peeled and deveined
- 3 medium tomatoes, peeled, seeded and chopped
- 1 medium onion, chopped
- 1/2 c. tomato juice
- 2 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 Tbsp. parsley, snipped
- 1/4 tsp. dried, crushed oregano
- 1/4 tsp. hot pepper sauce
- 1 medium green pepper, chopped
Time & effort: about 10 min (5 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 28.6 kcal, 4.7 g protein, 0.3 g fat, 1.6 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- In a large saucepan, combine water and salt.
- Bring to boil. Add shrimp and simmer 1 to 3 minutes or until shrimp turn pink; drain.
Dishes with a similar flavor shape
- Redfish Courtbouillon — Cajun/Creole
- Cioppino-Style Seafood Stew — Italian-American
- Shrimp Creole — Cajun/Creole
- Acqua Pazza — Italian
- Seafood Cioppino — Italian-American
Keep reading: what umami, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.