Cookin' Time With H-E-B: Shrimp Gazpacho Ceviche

Here's a couple of recipes from the kitchens of H-E-B that you saw featured Oct. 11, 2018, on KPRC2 News Midday.

Shrimp Gazpacho Ceviche

Ingredients

  • ½ cup Better Way Provisions Gazpacho Soup
  • 1 pkg.  cooked cocktail shrimp
  • ½  cup English cucumber, seeded, finely diced
  • 4 oz. container Pico de Gallo
  • 1 lime, juiced
  • ¼ tsp. Salt and black pepper to taste

Instructions

Combine all ingredients in a bowl, refrigerate for 20 minutes and serve with tortilla chips.

Pumpkin Spiced Bread Pudding

Ingredients

  • 1 pkg. Adam’s Reserve Pumpkin Pie Dip, divided
  • 1 jar Cosi Come Pumpkin cream *optional
  • 2 c. milk
  • 2 eggs
  • 2 egg yolks
  • ½ c. pecans, chopped
  • ½ c. golden raisins
  • 8 mini croissants, torn into pieces

Instructions

1. Preheat oven to 350 degrees.

2. In a large bowl, whisk together 2/3 cup of the dip mix, milk, eggs, egg yolks, pumpkin cream, raisins and pecans.

3. Stir in croissants and set aside for 10 minutes.

4. Coat an 8x8 casserole with nonstick spray and pour in mixture.

5. Cover with foil and bake 30 minutes. Remove foil, sprinkle remaining dip mix and bake an additional 20 minutes or until bread pudding is set.