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Shrimp with "Gazpacho"
Gerard & Dominique Seafoods - Specialty Seafood Offerings
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Gazpacho in Small Glasses
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La Belle Cuisine
Shrimp with "Gazpacho" Sauce
Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano,
recipe uses every ripe ingredient from the summer
to give a
lively and spicy flavor to seared
shrimp. Serve with
1/3 cup extra-virgin olive oil
1 1/2 teaspoons minced garlic
1/4 cup peeled and sliced onion
1/2 cup cored, seeded, and
chopped red bell pepper
1/2 cup peeled, chopped cucumber
1 tablespoon chopped jalapeño with seeds
1 1/4 teaspoons kosher salt
1 cup cored and chopped tomato (1/2 pound)
2 parsley sprigs
3/4 cup coarsely chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp,
shelled and deveined
1. In a medium saucepan, heat 1/2 tablespoon of the olive
moderate heat. Add the garlic, onion, red pepper, cucumber,
and 1/4 teaspoon of the salt. Cook, stirring, for 3
to 4 minutes.
2. Add the tomato, parsley, and 1/2 cup of the cilantro.
Bring to a
simmer, cover, and cook for 10 minutes. Transfer to a blender,
and strain through a fine-mesh strainer.
3. Return the gazpacho sauce to the saucepan. With the sauce
heat, whisk in 3 tablespoons of the olive oil. Season with 3/4
salt and half the pepper. Set aside.
4. Season the shrimp with the remaining salt and pepper.
remaining olive oil over high heat in a 10-inch skillet. Add the
and cook for 2 minutes, stirring occasionally, until they
pink. Lower the heat to medium, add the gazpacho
sauce and the
chopped cilantro, and toss with the
shrimp. Simmer 1
minute to finish
cooking the shrimp. Serve
on a warm platter.
fruity German Riesling, an herbaceous California
Alsace Gewürztraminer to balance
the sweet-spicy shrimp sauce.
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