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Creole Spiced Seafood Gazpacho

Type: Fish, Shellfish
Courses: Soup
Serves: 6 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozCreole 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 / 0.8ozMinced shallots
2 tablespoons 30mlMinced garlic
2 tablespoons 30mlGrated fresh horseradish
1/4 cup 4g / 0.1ozChopped fresh cilantro
2 cups 474mlV-8 juice
1/2 cup 118mlAbsolute Pepper Vodka - (to 1 cup)
2 tablespoons 30mlWorcestershire 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 / 1ozBrunoise carrots
1/4 cup 59mlBrunoise parsnips
1/4 cup 15g / 0.5ozBrunoise red onions
1/4 cup 59mlBrunoise red peppers
1/4 cup 27g / 1ozBrunoise celery
1/4 cup 59mlBrunoise cucumbers
1/2 cup 118mlExtra-virgin olive oil
1/4 cup 36g / 1.3ozFinely-chopped fresh herbs
  (such as basil, chervil, tarragon, etc.)
1 lb 454g / 16ozMedium shrimp - peeled, tail off,
  And cooked
1 lb 454g / 16ozLump crab meat - picked for cartilage
1 lb 454g / 16ozLobster meat - cooked, diced
1 cup 237mlFresh 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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) - Downloaded from their Web-Site -


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