Garlic Prawns on Slotted Spoon, Ingredients Beside It
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Shrimp with "Gazpacho" Sauce



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Gazpacho in Small Glasses Gazpacho in Small Glasses
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View Along Rocky Coast to Town and Mountains, Nerja, Malaga Area, Costa Del Sol, Andalucia, Spain
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Costa Del Sol, Andalucia, Spain
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Tomlinson, Ruth
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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,
1994, HarperCollins

“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
simmer, 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
remaining 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.

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Summer Soup

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