Recipe from The American Club.
Ingredients for Poached Shrimp:
1 lb 21-25 Shrimp, peeled and cleaned
1 gallon water
2 lemons, cut in quarters
1 bay leaf
1 tablespoon peppercorns
1 tablespoon Tabasco
2 tablespoons salt
Ingredients for Gazpacho Shrimp Marinade:
½ medium cucumber, peeled and rough chopped
2 medium vine ripe tomatoes, cored and rough chopped
1 small shallot, rough chopped
1 clove garlic, minced
¼ cup cilantro leaves
1 fluid ounce red wine vinegar
1 cup tomato juice
1 tablespoon Tabasco
Salt to taste
Ingredients for Garnish:
1 vine ripe tomato, cored and small diced
½ cucumber, small diced
1 avocado, small diced
Fresh cilantro leaves
For the Poached Shrimp:
Combine all ingredients except the shrimp in a large sauce pot and bring to a simmer. Add the shrimp and cook until the shrimp are fully cooked 4-6 minutes. When the shrimp are cooked remove from the poaching liquid and cool down in an ice bath. Remove the shrimp when they are cold and reserve.
For the Gazpacho Shrimp Marinade:
Combine all ingredients in a blender and blend until smooth, season with salt. Toss the poached shrimp in the gazpacho and marinate for 1 hour.
Toss the marinated shrimp with the diced tomato, cucumber, and avocado.
Garnish with fresh cilantro leaves and serve with corn chips.
Makes 4-6 servings.
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