Creole Spiced Seafood Gazpacho

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Creole tomatoes - peeled, seeded,
		And chopped
2		Red peppers - roughly chopped
2		Yellow onions - roughly chopped (medium)
2		Cucumbers - peeled, and
		Roughly chopped
4		Celery stalks - roughly chopped
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Grated fresh horseradish
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
2 cups	474ml	V-8 juice
1/2 cup	118ml	Absolute Pepper Vodka - (to 1 cup)
2 tablespoons	30ml	Worcestershire sauce
1		Liquid Crab Boil
		Juice of 4 lemons
		Cayenne pepper - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	27g / 1oz	Brunoise carrots
1/4 cup	59ml	Brunoise parsnips
1/4 cup	15g / 0.5oz	Brunoise red onions
1/4 cup	59ml	Brunoise red peppers
1/4 cup	27g / 1oz	Brunoise celery
1/4 cup	59ml	Brunoise cucumbers
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	36g / 1.3oz	Finely-chopped fresh herbs
		(such as basil, chervil, tarragon, etc.)
1 lb	454g / 16oz	Medium shrimp - peeled, tail off,
		And cooked
1 lb	454g / 16oz	Lump crab meat - picked for cartilage
1 lb	454g / 16oz	Lobster meat - cooked, diced
1 cup	237ml	Fresh Herb Salad - see * Note

Recipe Instructions

* 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.