{"id":11738,"date":"2020-09-25T00:23:33","date_gmt":"2020-09-25T06:23:33","guid":{"rendered":"https:\/\/melacey.com\/blog\/?p=11738"},"modified":"2020-11-21T01:43:10","modified_gmt":"2020-11-21T08:43:10","slug":"shrimp-gazpacho","status":"publish","type":"post","link":"https:\/\/melacey.com\/blog\/carousel\/shrimp-gazpacho\/","title":{"rendered":"Shrimp Gazpacho"},"content":{"rendered":"<h1>Shrimp Gazpacho<\/h1>\n<h2>Ingredients<\/h2>\n<h3>Poached Shrimp<\/h3>\n<ul>\n<li>16 large shrimp<\/li>\n<li>2 c water<\/li>\n<li>1\/2 c apple cider vinegar<\/li>\n<li>Old Bay seasoning<\/li>\n<li>\u00bc tsp salt<\/li>\n<li>6 peppercorns<\/li>\n<li>Bay leaf<\/li>\n<\/ul>\n<h3>Gazpacho<\/h3>\n<ul>\n<li>1\/2 c garden green onion chopped (optionally use finely cut red onion soaked in vinegar)<\/li>\n<li>1\/2 c cucumber, peeled, seeded if necessary, diced<\/li>\n<li>1\/4 c celery, finely chopped<\/li>\n<li>2 tbsp green bell peppers<\/li>\n<li>1\/2 tsp jalapeno, minced<\/li>\n<li>1 c garden tomatoes, chopped include the juices<\/li>\n<li>1 radish, chopped<\/li>\n<li>1 slice kohlrabi, finely chopped<\/li>\n<li>2 tbsp cilantro, chopped (optional)<\/li>\n<li>1 tbsp lime juice<\/li>\n<li>1-4 tbsp hot sauce to taste<\/li>\n<li>1 avocado, cut into chunks<\/li>\n<li>10 poached shrimp<\/li>\n<li>1 can Clamato juice<\/li>\n<\/ul>\n<h3>Cocktail Dipping Sauce<\/h3>\n<p>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.<\/p>\n<h2>Directions<\/h2>\n<p><strong>Note<\/strong>:&nbsp; poach shrimp and prepare gazpacho ingredients early in the day to allow time for both to chill.<\/p>\n<h3>Poach Shrimp; Create Broth<\/h3>\n<ol>\n<li>In a saucepan, add 2 c water, 1\/2 c apple cider vinegar, 3\u20135 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 <strong>poach<\/strong> approximately 3\u20134 minutes. (Water should not boil, or simmer.) While the shrimp are poaching, prepare an ice bath to shock the cooked shrimp.<\/li>\n<li>Check for doneness. (Cooked shrimp loses its opaqueness and will float to the surface.) Remove the cooked shrimp and shock&nbsp; in the prepared ice bath to stop the cooking process. Place the shocked shrimp into a small bowl. Peel and devein; <strong>save<\/strong> the peelings, placing them on a small cast iron pan for roasting in a 450 degree toaster oven for about 5 min.<\/li>\n<li>Put 6 whole shrimp into a small cup; cover and refrigerate.<\/li>\n<li>Drain the vinegar\/water stock retaining the peppercorns and Bay leaf from the saucepan; add 1 \u00bd c of fresh water and heat to a simmer. Toss the roasted shrimp peelings into the simmering saucepan. Put a lid on the saucepan.<\/li>\n<\/ol>\n<h3>Gazpacho<\/h3>\n<ol start=\"5\">\n<li>Cut the remainder of the shrimp in half, vertically and then cut them into bite-sized pieces for use in the Gazpacho.<\/li>\n<li>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.<\/li>\n<li>Drain the roasted-peel broth into into a pint-sized container and chill for later use.<\/li>\n<\/ol>\n<h3>Final Preparation and Assembly<\/h3>\n<ol start=\"8\">\n<li>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.<\/li>\n<li>Peel and chop avocado and gently mix in.<\/li>\n<li>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.<\/li>\n<\/ol>\nngg_shortcode_0_placeholder\n<h3>Related Images:<\/h3><div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/cucumber.jpg?t=1612330497\"\n\t\t\ttitle=\"Preparing cucumber for dicing and adding to shrimp gazpacho.\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass='nextgen_pro_lightbox' data-nplmodal-gallery-id='9bfcdeab1916c97f2690be2e0bd09784' data-ngg-protect=\"1\" data-image-id=\"2760\" data-src=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/cucumber.jpg?t=1612330497\" data-thumbnail=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/thumbs\/thumbs_cucumber.jpg?t=1612330497\" data-title=\"Cucumber\" data-description=\"Preparing cucumber for dicing and adding to shrimp gazpacho.\">\n\t\t\t<img loading=\"lazy\" title=\"Cucumber\"\n\t\t\t\talt=\"Cucumber\"\n\t\t\t\tdata-image-id=\"2760\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/lemonBoyTomato.jpg?t=1612330497\"\n\t\t\ttitle=\"A neighbour gave us  one Lemon Boy. I diced it to add a nice yellow to my shrimp gazpacho.\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass='nextgen_pro_lightbox' data-nplmodal-gallery-id='9bfcdeab1916c97f2690be2e0bd09784' data-ngg-protect=\"1\" data-image-id=\"2766\" data-src=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/lemonBoyTomato.jpg?t=1612330497\" data-thumbnail=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/thumbs\/thumbs_lemonBoyTomato.jpg?t=1612330497\" data-title=\"Lemon Boy Tomato\" data-description=\"A neighbour gave us  one Lemon Boy. I diced it to add a nice yellow to my shrimp gazpacho.\">\n\t\t\t<img loading=\"lazy\" title=\"Lemon Boy Tomato\"\n\t\t\t\talt=\"Lemon Boy Tomato\"\n\t\t\t\tdata-image-id=\"2766\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/OldGerman.jpg?t=1612330497\"\n\t\t\ttitle=\"Old German  being diced for  my shrimp gazpacho.\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass='nextgen_pro_lightbox' data-nplmodal-gallery-id='9bfcdeab1916c97f2690be2e0bd09784' data-ngg-protect=\"1\" data-image-id=\"2767\" data-src=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/OldGerman.jpg?t=1612330497\" data-thumbnail=\"https:\/\/melacey.com\/blog\/wp-content\/gallery\/tnt-1\/thumbs\/thumbs_OldGerman.jpg?t=1612330497\" data-title=\"Old German\" data-description=\"Old German  being diced for  my shrimp gazpacho.\">\n\t\t\t<img loading=\"lazy\" title=\"Old German\"\n\t\t\t\talt=\"Old German\"\n\t\t\t\tdata-image-id=\"2767\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Shrimp Gazpacho Ingredients Poached Shrimp 16 large shrimp 2 c water 1\/2 c apple cider vinegar Old Bay seasoning \u00bc tsp salt 6 peppercorns Bay leaf Gazpacho 1\/2 c garden green onion chopped (optionally use<a class=\"read-more\" href=\"https:\/\/melacey.com\/blog\/carousel\/shrimp-gazpacho\/\">Continue reading<\/a><\/p>\n","protected":false},"author":30,"featured_media":11779,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[776,905,62],"tags":[1310,1322],"class_list":["post-11738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carousel","category-soups","category-tnt-tried-n-true-recipes","tag-seafood","tag-shrimp-gazpacho"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Shrimp Gazpacho - M. 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