Jul 09 2026
Restaurants›The Nash Restaurant & Off Cut Bar›Chilled Fogo Island Baby Shrimp Recipe

Chilled Fogo Island Baby Shrimp Recipe

Inspired by The Nash Restaurant & Off Cut Bar
Time1h
Serves4

local lettuce, radish, tomato, strawberry gazpacho

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Ingredients

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Salad Ingredients

Strawberry Gazpacho Ingredients

Method

Preparing the Shrimp

  1. 1

    Cook the Shrimp

    Boil the baby shrimp in salted water for 2-3 minutes until they turn pink. Drain and let cool.

  2. 2

    Prepare the Salad

    Chop the local lettuce, radish, and tomato into bite-sized pieces and combine in a bowl. Add the cooled shrimp to the salad.

Making the Strawberry Gazpacho

  1. 3

    Blend the Gazpacho

    In a blender, combine strawberries, cucumber, red onion, balsamic vinegar, olive oil, salt, and black pepper. Blend until smooth.

  2. 4

    Chill

    Transfer the gazpacho to a bowl, cover, and chill in the refrigerator for at least 30 minutes before serving.

Serving

  1. 5

    Plate the Dish

    Serve the shrimp salad in bowls, topped with a generous pour of chilled strawberry gazpacho.

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