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Shrimp with "Gazpacho" Sauce

 
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Shrimp with "Gazpacho" Sauce


Union Square Cafe Cookbook:
160 Favorite Recipes from New
York's Acclaimed Restaurant
by Danny Meyer and Michael Romano,
1994, HarperCollins Publishers, Inc.

“This recipe uses every ripe ingredient from the summer vegetable
garden to give a lively and spicy flavor to seared shrimp. Serve with
boiled white rice, couscous, or orzo.”

Serves 4

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 oil over
moderate heat. Add the garlic, onion, red pepper, cucumber,
jalapeño, 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 sim-
mer, cover, and cook for 10 minutes. Transfer to a blender, purée,
and strain through a fine-mesh strainer.
3. Return the gazpacho sauce to the saucepan. With the sauce over low
heat, whisk in 3 tablespoons of the olive oil. Season with 3/4 teaspoon
salt and half the pepper. Set aside.
4. Season the shrimp with the remaining salt and pepper. Heat the re-
maining olive oil over high heat in a 10-inch skillet. Add the shrimp
and cook for 2 minutes, stirring occasionally, until they begin to turn
pink. Lower the heat to medium, add the gazpacho sauce and the
remaining chopped cilantro, and toss with the shrimp. Simmer 1
minute to finish cooking the shrimp. Serve on a warm platter.

Serve a fruity German Riesling, an herbaceous California Sauvignon Blanc,
or an Alsace Gewürztraminer to balance the sweet-spicy shrimp sauce.
 

Featured Archive Recipes: 
 Cacciucco di Pesce (Tuscan Seafood Stew)
Steamed Shrimp with Romesco Sauce
Gazpacho - The Quintessential Summer Soup
 

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