Creole spiced seafood gazpacho
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Creole tomatoes, peeled, |
| Seeded and chopped | ||
| 2 | eaches | Red peppers, rough chopped |
| 2 | eaches | Medium yellow onions, rough |
| Chopped | ||
| 2 | eaches | Cucumbers, peeled and rough |
| Chopped | ||
| 4 | Stalks celery, rough | |
| Chopped | ||
| ¼ | cup | Minced shallots |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Grated fresh horseradish |
| ¼ | cup | Chopped fresh cilantro |
| 2 | cups | V-8 juice |
| ½ | cup | To 1 cup Absolute Pepper |
| Vodka | ||
| 2 | tablespoons | Worcestershire sauce |
| dash | Liquid Crab Boil | |
| Juice of 4 lemons | ||
| Salt and pepper | ||
| ¼ | cup | Brunoise carrots |
| ¼ | cup | Brunoise parsnips |
| ¼ | cup | Brunoise red onions |
| ¼ | cup | Brunoise red peppers |
| ¼ | cup | Brunoise celery |
| ¼ | cup | Brunoise cucumbers |
| ½ | cup | Extra-virgin olive oil |
| ¼ | cup | Finely chopped fresh herbs, |
| (like basil, chervil, | ||
| Tarragon, etc.) | ||
| 1 | pounds | Medium shrimp, peeled, |
| Tail-off, and cooked | ||
| 1 | pounds | Lump crab meat, picked for |
| Cartilage | ||
| 1 | pounds | 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 ¼ 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
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