Gazpacho shrimp cocktail-xxx-

Gazpacho shrimp cocktail-xxx- "For this modern shrimp cocktail, I took the classic chilled Spanish tomato soup gazpacho and his california-style in a spicy, sweet, and vibrant dip. Garnish with celery leaves and extra virgin olive oil, and serve with a s

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The ingredient of Gazpacho shrimp cocktail-xxx- "For this modern shrimp cocktail, I took the classic chilled Spanish tomato soup gazpacho and his california-style in a spicy, sweet, and vibrant dip. Garnish with celery leaves and extra virgin olive oil, and serve with a s

  1. 50g-piece of ciabatta bread, split
  2. 500g of ripe firm tomatoes, coarsely chopped
  3. 1/2 red bell pepper, coarsely chopped
  4. 1 jalapeno pepper, seeded if desired, coarsely chopped
  5. 1 large shallot, coarsely chopped
  6. 2 cloves garlic
  7. 1/3 cup (80ml) extra virgin olive oil
  8. 1/3 cup (80ml) lemon juice
  9. 2 pieces of lemon zest, approximately 7cm x 2cm, removed with vegetable peeler, avoiding the white pith
  10. 2 inner pale stalks of celery with leaves, stalks finely chopped, leaves reserved for garnish
  11. 24 cooked black tiger shrimp, peeled
  12. Extra virgin olive oil, extra, to drizzle

The instruction how to make Gazpacho shrimp cocktail-xxx- "For this modern shrimp cocktail, I took the classic chilled Spanish tomato soup gazpacho and his california-style in a spicy, sweet, and vibrant dip. Garnish with celery leaves and extra virgin olive oil, and serve with a s

  1. Heat a medium frying pan over medium-high heat. Add the bread, cut-side down, and grill for 6 minutes or until the bread is burned. Tear charred bread into pieces.
  2. In a blender, mix the bread, the tomatoes, the pepper, the chilli, the shallot, the garlic, the oil, the lemon juice, the lemon zest and half of chopped celery. Mix until smooth and thick. Season gazpacho sauce with salt and more lemon juice if necessary. Strain the sauce through a fine-mesh sieve. Cover and refrigerate for 1 hour or until cold.
  3. meanwhile, place 8 small shallow serving bowls in the freezer to cool.
  4. pour about 1/3 cup of sauce in each bowl. Place 3 shrimp in each. Drizzle with extra oil. Sprinkle with the rest of the chopped celery, celery leaves, sea salt (flakes preferably) and freshly ground black pepper. Serve with a spoon.

Nutritions of Gazpacho shrimp cocktail-xxx- "For this modern shrimp cocktail, I took the classic chilled Spanish tomato soup gazpacho and his california-style in a spicy, sweet, and vibrant dip. Garnish with celery leaves and extra virgin olive oil, and serve with a s

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