John Toth, The Darkroom Photography
Gazpacho with Tequila Shrimp from The Half Shell
The Half Shell's Chef Connor Rankin's recipe for gazpacho has a kick courtesy of some peppers and the addition of tequila shrimp takes it to the next level of deliciousness.
Gazpacho with Tequila Shrimp
For gazpacho:
Ingredients:
6 ripe tomatoes
1 red Vidalia onion
1 jalepeño pepper
1 Cubanelle peppers
1 Italian long hot pepper
4 limes, juiced (reserve lime)
1 bunch cilantro (reserve stems)
1 bunch green onions (reserve white)
¼ c. Cajun Dust
Salt and pepper, to taste
Directions:
Dice vegetables to 1/2 inch and rough chop cilantro. Add with juice and seasoning in large container. Use stick/immersion blender to puree to desired consistency. Refrigerate overnight. Adjust seasoning.
For shrimp:
Ingredients:
1 lb 26/30 count tail-on Wild Georgia shrimp
3 qt. water
1 c. (or more) Olmeca Altos Silver Tequila
½ c. salt
Directions:
Combine water, tequila, and salt. Bring to boil. Cook shrimp until pink. Chill.
Final preparation:
Pour gazpacho into 4 serving bowls, top each with shrimp and a dollop of sour cream. Serve.
Georgia bounty sources: Fresh caught shrimp from City Market, Brunswick. Tomatoes from Osage Farms, Rabun Gap; green onions from Walker Farms, Sylvania; peppers from Berry Farms, Vidalia, cilantro from a private grower on St. Simons Island, available at Uncle Don’s Local Market.
