Lemon-poached shrimp with spicy gazpacho

Have a fiesta with some lemon-poached shrimp with spicy gazpacho. This quick and simple soup lets the lemon-kissed seafood take center stage.

Lemon-poached shrimp with spicy gazpacho recipe
Ingredients for the shrimp

Lemon Poached Shrimp with Spicy Gazpacho3 quarts water
1 lemon, quartered
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns
1 pound medium shrimp, peeled and deveined

Ingredients for the gazpacho

1 cup soft insides of rustic bread loaf
1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
1 cucumber, peeled, seeded and roughly chopped
1/2 medium white onion, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
4 cloves garlic, chopped
1/2 Thai chili, seeded and chopped
3 tablespoons sherry vinegar
2 tablespoons Olive oil from Spain
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the garnish

1/4 cup each finely diced red bell pepper and cucumber
Olive oil from Spain

To make the shrimp

Combine water, lemon, thyme, bay leaf, salt and peppercorns in a large pot. Bring to a boil, simmer for 10 minutes. Remove and discard lemon and seasonings. Add shrimp to pot and poach for 2 to 3 minutes, or until cooked through. Using a slotted spoon, transfer shrimp to a large bowl of ice water. Drain and refrigerate shrimp until ready to serve.

To make the gazpacho

Soak the bread in water for 10 minutes; drain and squeeze out excess water. Set aside. In a food processor puree the tomatoes, cucumber, onion, peppers, garlic and chili. Add the bread, vinegar, Olive Oil from Spain, salt and pepper and process until smooth. Chill until ready to serve.

Gluten-free crab cakes with almond aioli
To serve

Place a couple shrimp in a shallow bowl; pour gazpacho around. Sprinkle with diced red pepper and cucumber. Drizzle with olive oil.

Makes 10 to 12 servings

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