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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Zesty Gazpacho with Shrimp

Seafood-4058
Ingredients  
3 pounds ripe tomatoes, peeled, seeded and coarsely chopped
2-3 sprigs fresh basil, chopped
2-3 sprigs fresh cilantro, chopped
1 medium green pepper, coarsely chopped
3 tablespoons extra-virgin olive oil
1 teaspoon rice wine vinegar or 1/2 teaspoon white wine vinegar
1 small cucumber, peeled, seeded and coarsely chopped
1/4 teaspoon cayenne pepper
1 medium red onion, coarsely chopped
  pinch of oregano
  salt to taste
  white pepper to taste
3 green onions, sliced
2 garlic cloves, coarsely chopped
  cayenne pepper to taste
 
Corn and Shrimp  
1 cup fresh corn kernels
1 pound steamed or broiled shrimp, peeled and coarsely chopped
12 thin slices from bread baguette
2 garlic cloves, whole and peeled
1 tablespoon extra-virgin olive oil
  fresh basil, optional
 
Preparation  
Combine all gazpacho ingredients and mix well. Cover and chill for at least 1 hour. In a small saucepan, combine the corn with 1/4 cup water, salted to taste. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub the toast with the whole garlic cloves and drizzle lightly with 1 tablespoon of olive oil; keep warm. To serve, stir the corn and shrimp into the gazpacho. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with the warm garlic toasts.

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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