Roasted Smoky Gazpacho With Shrimp
Total Time: 2 hrs
Preparation Time: 2 hrs
Ingredients
- Servings: 8
- 2 cups brandywine tomatoes
- 1/2 cup tomatillo, husk removed
- 1 cup tomato juice
- 1 cup english cucumber, diced
- 3/4 cup red onion, peel removed, quartered
- 1 jalapeno chili, stemmed and chopped
- 1 chipotle pepper, canned in adobo sauce
- 1 red bell pepper, roasted, skin, seeds, and stem removed
- 1 yellow bell pepper, chopped
- 1 celery rib, roughly chopped
- 2 teaspoons balsamic vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon cumin, toasted & ground
- 3 garlic cloves
- 1 lime, juiced
- 1 teaspoon hot sauce (or more)
- 1 lb shrimp, cleaned, peeled, and steamed
Recipe
- 1 place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. remove and let cool.
- 2 place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. pulse until roughly chopped.
- 3 add vinegar, worcestershire, and seasonings. pulse for a few more seconds until the mixture is to the thickness of your liking.
- 4 pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. mix well.
- 5 chill in a refrigerator for 2-3 hours.
- 6 serve in shallow bowls with the steamed shrimp. garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
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