Lemon Poached Shrimp with Spicy Gazpacho
Makes 10 to 12 servings
For the shrimp:
3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
½ teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined
For the Gazpacho:
1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
½ medium white onion, peeled and roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
4 cloves garlic, chopped
½ Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive Oil from Spain
1 teaspoon salt
¼ teaspoon freshly ground black pepper
For the Garnish:
¼ cup each finely diced red bell pepper and cucumber
Olive Oil from Spain
To make the shrimp:
Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.
To make the gazpacho:
Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.
To serve:
Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with Olive Oil from Spain.
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