Recipe: Gazpacho with Poached Shrimp - Houston Chronicle

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1 scant tablespoon kosher salt, plus more for poaching

1½ pounds shrimp (about 25 shrimp), peeled and cleaned

1 tablespoon plus ½ teaspoon extra-virgin olive oil, plus more for garnishing

1 tablespoon lemon zest

10 or 11 plum tomatoes, cored

1½ cups romesco sauce (recipe follows)

1 tablespoon plus 1 teaspoon sherry vinegar

Freshly ground black pepper (optional)

Instructions: First, poach the shrimp. Bring a medium pot of water and 1 tablespoon of salt to a boil. Turn the heat down to a very low simmer and add the shrimp. Cook for 3 to 5 minutes, until the shrimp are fully cooked through. Immediately remove the shrimp from the poaching liquid and let cool for 5 minutes. Refrigerate until completely cold, about 30 minutes.

Next, combine the olive oil with the lemon zest. In a blender, combine the tomatoes (leave whole or cut into quarters to fit), romesco sauce, sherry vinegar, olive oil-lemon zest mixture, salt and water (as necessary if the mixture is too thick). Blend until smooth, about 5 minutes.

When the shrimp are completely chilled, chop into small pieces and mix into the soup. Top with pepper and olive oil, if desired, and serve. The soup can be stored, without the shrimp, in an airtight container in the fridge for up to 3 days.

Makes 4-6 servings

ROMESCO SAUCE

¾ cup extra-virgin olive oil

5 medium garlic cloves, thinly sliced

5 large shallots, thinly sliced

2 large carrots, peeled and thinly sliced into disks

2 medium piquillo peppers, seeds and centers removed, thinly sliced (substitute red bell pepper)

1 large celery stalk, thinly sliced

1 tablespoon plus 2 teaspoons paprika

Kosher salt

Instructions: Heat the olive oil in a medium-to-large pot over medium heat. Add the garlic, shallots, carrots, piquillo (or red bell) peppers and celery. Lower the heat to medium-low, stir and cook until all the ingredients are soft, 20 to 25 minutes. Stir often to avoid burning. Sprinkle in and stir the paprika and take the pot off the heat. Let it cool for 5 to 10 minutes, then transfer the sauce to a blender and purée for 2 to 3 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. Season with salt.

Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Makes 3 cups

From “Good for You” by Akhtar Nawab

The Link Lonk


September 01, 2020 at 08:00PM
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Recipe: Gazpacho with Poached Shrimp - Houston Chronicle

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