Shrimp Gazpacho

Ingredients

Poached Shrimp

• 16 large shrimp
• 2 c water
• 1/2 c apple cider vinegar
• Old Bay seasoning
• ¼ tsp salt
• 6 peppercorns
• Bay leaf

Gazpacho

• 1/2 c garden green onion chopped (optionally use finely cut red onion soaked in vinegar)
• 1/2 c cucumber, peeled, seeded if necessary, diced
• 1/4 c celery, finely chopped
• 2 tbsp green bell peppers
• 1/2 tsp jalapeno, minced
• 1 c garden tomatoes, chopped include the juices
• 1 radish, chopped
• 1 slice kohlrabi, finely chopped
• 2 tbsp cilantro, chopped (optional)
• 1 tbsp lime juice
• 1-4 tbsp hot sauce to taste
• 1 avocado, cut into chunks
• 10 poached shrimp
• 1 can Clamato juice

Cocktail Dipping Sauce

Use already prepared sauce or make your own: 1/2 c ketchup, 2 tbsp horseradish, Worcestershire sauce, 1 lemon (juice and zest), Tabasco sauce, to taste.

Directions

Note:  poach shrimp and prepare gazpacho ingredients early in the day to allow time for both to chill.

Poach Shrimp; Create Broth

1. In a saucepan, add 2 c water, 1/2 c apple cider vinegar, 3–5 whole peppercorns, Bay leaf, and a liberally sprinkling of Old Bay seasoning. (Note: the apple cider vinegar firms the protein of the cooking shrimp.) Add the shrimp and gently poach approximately 3–4 minutes. (Water should not boil, or simmer.) While the shrimp are poaching, prepare an ice bath to shock the cooked shrimp.
2. Check for doneness. (Cooked shrimp loses its opaqueness and will float to the surface.) Remove the cooked shrimp and shock  in the prepared ice bath to stop the cooking process. Place the shocked shrimp into a small bowl. Peel and devein; save the peelings, placing them on a small cast iron pan for roasting in a 450 degree toaster oven for about 5 min.
3. Put 6 whole shrimp into a small cup; cover and refrigerate.
4. Drain the vinegar/water stock retaining the peppercorns and Bay leaf from the saucepan; add 1 ½ c of fresh water and heat to a simmer. Toss the roasted shrimp peelings into the simmering saucepan. Put a lid on the saucepan.

Gazpacho

5. Cut the remainder of the shrimp in half, vertically and then cut them into bite-sized pieces for use in the Gazpacho.
6. Gently combine and chill the Gazpacho ingredients in a pint jar or bowl: shrimp pieces, chopped onions, cucumbers, celery, jalapeno, tomatoes, radish, kohlrabi, cilantro, and lime juice.
7. Drain the roasted-peel broth into into a pint-sized container and chill for later use.

Final Preparation and Assembly

8. Make sure the broth has cooled, at least to room temperature. Add it a little at a time to the shrimp and vegetable mixture, until a desired consistency.
9. Peel and chop avocado and gently mix in.
10. Fill parfait glasses 2/3 full. Top with Clamato juice and 1 tbsp cocktail dipping sauce. Arrange whole shrimp on top of the cocktail for a nice presentation.

Cucumber

Image 1 of 8

Preparing cucumber for dicing and adding to shrimp gazpacho.

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