Golden Gazpacho With Chilies And Shrimp Recipes

GRILLED SHRIMP GAZPACHO

Steps:

• Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
• Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

GAZPACHO SALAD WITH SHRIMP

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
• Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
• Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

GOLDEN GAZPACHO WITH CHILIES AND SHRIMP

Steps:

• Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
• Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes and discard the peel and stems. Cut the tomatoes crosswise in half and remove the seeds. Cut the tomato flesh into very small dice. There should be about two cups.
• Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl. Add the chili and broth mixture and stir to blend. Add salt to taste. There should be about four cups. Refrigerate at least one hour.
• Cut each shrimp crosswise in half. There should be about 1 1/4 cups. Roll the shrimps in chopped coriander.
• Spoon equal portions of the soup into four to six chilled soup bowls. Garnish each bowl with equal portions of the shrimp.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
• Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

GOLDEN GAZPACHO WITH SERRANO CHILIES AND SCALLOPS

Steps:

• Remove the zest of 1 of the oranges with a vegetable peeler. Finely chop the zest and set aside. Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes. Let cool.
• Blanch the tomatoes in boiling water for 10 seconds. Slip off the skins, then seed and dice. Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion. Set aside.
• Puree the chilies with 3/4 cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
• Place half of the tomato mixture in a blender or food processor and puree until smooth. Stir into the remaining tomato mixture. Strain the chili mixture into the tomato mixture. Stir in the reserved orange juice, the lime juice and the salt. Refrigerate at least 1 hour.
• Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute. Drain and let cool. Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
• Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.