Creole Spiced Seafood Gazpacho Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Creole tomatoes, peeled,
Seeded and chopped,
2 each: Red peppers, rough chopped
2 each: Medium yellow onions, rough
Chopped,
2 each: Cucumbers, peeled and rough
Chopped,
4 Stalks: celery, rough
Chopped,
1/4 cup: Minced shallots,
2 tbsp: Minced garlic,
2 tbsp: Grated fresh horseradish,
1/4 cup: Chopped fresh cilantro,
2 cup: V-8 juice,
1/2 cup: To 1 cup Absolute Pepper,
Vodka,
2 tbsp: Worcestershire sauce,
ds Liquid Crab Boil,
Juice of 4 lemons,
Salt and pepper,
1/4 cup: Brunoise carrots,
1/4 cup: Brunoise parsnips,
1/4 cup: Brunoise red onions,
1/4 cup: Brunoise red peppers,
1/4 cup: Brunoise celery,
1/4 cup: Brunoise cucumbers,
1/2 cup: Extra-virgin olive oil,
1/4 cup: Finely chopped fresh herbs,
, (like basil, chervil,
Tarragon, etc.)
1 lbs: Medium shrimp, peeled,
Tail-off, and cooked
1 lbs: Lump crab meat, picked for
Cartilage,
1 lbs: Lobster meat, cooked and
Diced,
1 cup: Fresh herb salad,
Directions:
In a food processor with a metal blade, combine the chopped
vegetables, shallots, garlic, horseradish, and cilantro. Puree the
mixture until slightly smooth. Add the V-8 juice, Absolute Pepper
Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab
boil. Puree until the mixture is smooth. Season with cayenne, salt,
and pepper. Remove the mixture from the food processor and
refrigerate for 6 hours, so the flavors can marry. Bring a pot of
salted water to a boil. Add the vegetables and blanch for 1 minute.
Remove and shock the vegetables in a bowl of ice water. Remove the
vegetables and pat dry. In a mixing bowl, whisk the extra virgin
olive oil and remaining lemon juice together. Add the herbs and whisk
well. Season with salt and pepper. In a mixing bowl, toss the
brunoise vegetables with 1/4 cup of the vinaigrette and season with
salt and pepper. Toss each of the seafood with the remaining
vinaigrette. Season with salt and pepper. To assemble, place a pile
of each seafood in the bowls. Ladle the gazpacho into each bowl.
Spoon the vegetable relish in the center of each bowl. Garnish with
the herb salad.
Yield: 6 to 8 servings
EMERIL LIVE SHOW #EMIB58 ROAD STAND MARKETS
Source from luhu.jp
vegetables, shallots, garlic, horseradish, and cilantro. Puree the
mixture until slightly smooth. Add the V-8 juice, Absolute Pepper
Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab
boil. Puree until the mixture is smooth. Season with cayenne, salt,
and pepper. Remove the mixture from the food processor and
refrigerate for 6 hours, so the flavors can marry. Bring a pot of
salted water to a boil. Add the vegetables and blanch for 1 minute.
Remove and shock the vegetables in a bowl of ice water. Remove the
vegetables and pat dry. In a mixing bowl, whisk the extra virgin
olive oil and remaining lemon juice together. Add the herbs and whisk
well. Season with salt and pepper. In a mixing bowl, toss the
brunoise vegetables with 1/4 cup of the vinaigrette and season with
salt and pepper. Toss each of the seafood with the remaining
vinaigrette. Season with salt and pepper. To assemble, place a pile
of each seafood in the bowls. Ladle the gazpacho into each bowl.
Spoon the vegetable relish in the center of each bowl. Garnish with
the herb salad.
Yield: 6 to 8 servings
EMERIL LIVE SHOW #EMIB58 ROAD STAND MARKETS
Source from luhu.jp
Tags
Emeril