Shrimp & Green Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shrimp:
¼ c. olive oil 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. dried oregano salt and pepper 20 large shrimp - cleaned and deveined ½ c. dry vermouth juice of 1 lime
Gazpacho:
5 to 6 tomatillos, peeled and chopped coarsely 1 small avocado 1 small green bell pepper 1 small white onion or 1 bunch of scallions 2 small ribs celery ⅓ English cucumber, peeled 1 slice stale bread ½ c. cilantro leaves 1 large jalapeno juice of 1 lime 2 T. olive oil 1 large clove garlic salt handful of ice cubes
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Directions: |
Directions:For the Shrimp: 1. Toss all ingredients together, except for the vermouth and lime in a medium bowl. Marinate shrimp mixture while a cast iron skillet heats on medium high for 5 minutes. 2. Working in two batches, pour shrimp and marinade into skillet and cook until just opaque - about three minutes. 3. Return all the shrimp and accumulated juices to the skillet. Add vermouth and swirl the pan until the vermouth has evaporated. 4. Squeeze juice of the lime over shrimp; mix well and remove shrimp to a plate to cool. Chill if not serving soup immediately.
For the Gazpacho: 1. Divide the ingredients into two or three batches, depending on the size of your food processor. 2. Process the soup ingredients until smooth and transfer each batch to a large bowl. 3. Stir to combine the batches. 4. Can be served immediately but a good chill will blend the flavors. Top with shrimp |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Don't be put off by the number of ingredients. This is really quite simple and can be made a couple hours before you want to serve it. The key is "mis en place". Have everything ready to go, prepped in the right quantities, before you start processing. And then make sure the bowl you're using to combine the batches will fit in the fridge.
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