|
Garden Gazpacho with Cilantro Lime Shrimp
As heard on WTIC 1080 AM
Wednesday, August 4
serves 6
Gazpacho ingredients:
2 large Spanish onions, cut into large dice
3 tablespoons minced garlic
6 fresh jalapeno peppers, de-seeded, stem removed and minced (substitute with 3 tablespoons pickled/jarred jalapenos,
diced)
1 red bell pepper, de-seeded, stem removed and cut into large dice
1 yellow bell pepper, de-seeded, stem removed and cut into large dice
1 green bell pepper, de-seeded, stem removed and cut into large dice
3 cucumbers, peeled, de-seeded and cut into large dice
2 cans whole peeled tomatoes, juice included
1-2 tablespoons Kosher salt
juice of 4 limes
1/2 bunch of fresh cilantro, leaves only
1 cup sour cream
18 Cilantro Lime Shrimp (recipe follows)
Procedure:
- In a large food processor fitted with the metal blade, place the onion, garlic and jalapenos.
- Using the pulse button, blend the ingredients until well combined.
- Open the lid of the processor and drop in the bell peppers, but do not be concerned of they do not fit, you
will process another batch.
- Using the pulse button again, process the vegetable mixture for about 2 minutes total pulsing off and on ensuring
that all the ingredients are being pureed.
- Remove processor from base and pour the vegetable mixture into a 1 gallon non-aluminum soup pot. Set
aside.
- With the processor back in place, puree any remaining bell peppers, the cucumber, tomatoes, salt, lime
juice and cilantro for about 1 minute.
- Pour this mixture into the soup pot with the first half and whisk to combine.
- Taste and adjust the seasoning. Depending on the size and ripeness of the limes, the Gazpacho may require
more lime juice.
- Cover soup with plastic wrap and refrigerate for at least 2 hours before serving.
- Serve ice cold with a dollop of sour cream, Cilantro Lime Shrimp and cilantro leaves for garnish.
Cilantro Lime Shrimp
Ingredients:
1/4 cup olive oil
2 tablespoons minced garlic
18 (26/30 sized) shrimp, peeled and de-veined
3 tablespoons Cappy's Blackened Seasoning Blend (sold in our Fish Market)
1/2 cup cream sherry
juice form 3 limes
1 cup cilantro, levaes only, roughly chopped
Kosher salt & freshly ground pepper
Procedure:
- In a 1 quart bowl, toss cleaned shrimp in seasoning, turning to coat evenly.
- Set bowl aside.
- In a large saute pan, over medium heat, saute the garlic in olive oil for 1-2 minutes.
- Add the seasoned shrimp and increase heat to medium high.
- Pour in the sherry and allow the alcohol to flambe (burning off the alochol, but intensifying the sherry flavor.)
- Saute shrimp 5-6 minutes, turn over and cook and additional 3-4 minutes until done. The shrimp is cooked
when it has lost its translucency and has become opaque in color.
- Turn off heat.
- Stir in lime-juice and cilantro.
- Adjust seasoning wiht Kosher salt and freshly ground pepper to taste.
- Serve immediately on ice-cold Gazpacho.
|
