Free Recipe Creole Spiced Seafood Gazpacho
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Creole Spiced Seafood Gazpacho Recipe
2-1/2 lb Creole tomatoes; peeled,
-seeded,
And chopped
2 Red peppers; roughly chopped
2 md Yellow onions; roughly
-chopped
2 Cucumbers; peeled, and
Roughly chopped
4 Celery stalks; roughly
-chopped
1/4 c Minced shallots
2 tb Minced garlic
2 tb Grated fresh horseradish
1/4 c Chopped fresh cilantro
2 c V-8 juice
1/2 c Absolute Pepper Vodka -; (to
-1 cup)
2 tb Worcestershire sauce
1 ds Liquid Crab Boil
Juice of 4 lemons
Cayenne pepper; to taste
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Brunoise carrots
1/4 c Brunoise parsnips
1/4 c Brunoise red onions
1/4 c Brunoise red peppers
1/4 c Brunoise celery
1/4 c Brunoise cucumbers
1/2 c Extra-virgin olive oil
1/4 c Finely-chopped fresh herbs
(such as basil; chervil,
-tarragon, etc.)
1 lb Medium shrimp; peeled, tail
-off,
And cooked
1 lb Lump crab meat; picked for
-cartilage
1 lb Lobster meat; cooked, diced
1 c Fresh Herb Salad; see * Note
Creole Spiced Seafood Gazpacho Preparation
* Note: See the Fresh Herb Salad recipe which is included in this collection. 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. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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