Chilled Soup Topped with Blackened Shrimp

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TOWN AND COUNTRY, MO (KTVI) – KitchenAid is the sponsor of the Senior PGA Championship – so that means we need to cook up some good eats! Chef Jack MacMurray stopped by with all the makings for Chilled Organic Cucumber Mango Melon Soup Topped with Blackened Shrimp (recipe below).

Deb O’Connory, from KitchenAid, helped him and told Tim about the fun activities happening at the KitchenAid Fairway Club.

At this year’s Championship, the KitchenAid Fairway Club (located near the No. 10 fairway) will once again be the hub of KitchenAid activity where fans will have the opportunity to watch chef demonstrations, interact with KitchenAid products and experience Bellerive virtually through the golf simulator.

Bellerive Country Club
12925 Ladue Rd
St Louis, MO 63141

Practice rounds Tuesday and Wednesday May 21 and 22

Championship rounds Thursday, Friday, Saturday and Sunday May 23, 24, 25 and 26.

Visit SPGA2013.com for more information and tickets or call the PGA Ticketing Center at (800) PGA-GOLF. (742-4653).

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Chilled Organic Cucumber Mango Melon Soup Topped with Blackened Shrimp
Serves 8

2 cups cucumbers; peeled, seeded and chopped
2 cups cantaloupe, skinned, seeded and chopped
1 ripe mango, peeled, pitted and chopped
1 quart organic yogurt (can be non-fat)
2 Tbsp lemon juice
½ cup red onion, chopped
1 tsp granulated garlic
1 tsp granulated onion
½ tsp smoked paprika
1 Tbsp fresh dill
1 Tbsp fresh tarragon
Local organic honey to taste
1 tsp kosher salt
Freshly ground black pepper to taste
8 each 16/20 count Black Tiger Shrimp; peeled & deveined
Jack Macs Killer Cajun Rub, or another Cajun seasoning

Add all ingredients into Kitchen Aid Food Processor. Blend till smooth, check for seasoning. Refrigerate for a minimum 2 hours.

Season shrimp and blacken in a cast iron skillet. Garnish the top of each soup bowl with one shrimp.

Executive Chef Jack W. Mac Murray III