Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Zesty Gazpacho with Shrimp |
Seafood-4058 |
| Ingredients |
|
| 3 |
pounds ripe Florida tomatoes, peeled, seeded and coarsely chopped |
| 2-3 |
sprigs fresh Florida basil, chopped |
| 2-3 |
sprigs fresh cilantro, chopped |
| 1 |
medium green pepper, coarsely chopped |
| 3 |
tablespoons extra-virgin olive oil |
| 1 |
teaspoon rice wine vinegar or 1/2 teaspoon white wine vinegar |
| 1 |
small Florida cucumber, peeled, seeded and coarsely chopped |
| 1/4 |
teaspoon cayenne pepper |
| 1 |
medium Florida red onion, coarsely chopped |
| |
pinch of oregano |
| |
salt to taste |
| |
white pepper to taste |
| 3 |
Florida green onions, sliced |
| 2 |
Florida garlic cloves, coarsely chopped |
| |
cayenne pepper to taste |
| |
|
| Corn and Shrimp |
|
| 1 |
cup fresh Florida corn kernels |
| 1 |
pound steamed or broiled Florida shrimp, peeled and coarsely chopped |
| 12 |
thin slices from bread baguette |
| 2 |
Florida garlic cloves, whole and peeled |
| 1 |
tablespoon extra-virgin olive oil |
| |
fresh Florida basil, optional |
| |
|
| Preparation |
|
| Combine all gazpacho ingreditents and mix well. Cover and chill for at least 1 hour.
In a small saucepan, combine the corn with 1/4
cup water, salted to taste. Bring to a boil
over moderately high heat and cook until just tender, 2-3 minutes.
Drain and let cool.
Preheat the broiler and arrange the baguette slices on a baking
sheet and toast until
golden. Rub the toast with the whole garlic cloves and drizzle
lightly with 1 tablespoon
of olive oil; keep warm. To serve, stir the corn and shrimp
into the gazpacho. Ladle the
gazpacho into chilled soup plates and sprinkle with fresh chopped
basil, if desired. Serve
with the warm garlic toasts.
Yield
6 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
