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Creole Spiced Seafood Gazpacho
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    Creole Spiced Seafood Gazpacho

    • 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
    • 2 red peppers, rough chopped
    • 2 medium yellow onions, rough chopped
    • 2 cucumbers, peeled and rough chopped
    • 4 stalks celery, rough chopped
    • 1/4 cup minced shallots
    • 2 tablespoons minced garlic
    • 2 tablespoons grated fresh horseradish
    • 1/4 cup chopped fresh cilantro
    • 2 cups V-8 juice
    • 1/2 cup to 1 cup Absolute Pepper Vodka
    • 2 tablespoons Worcestershire sauce
    • 1 dash Liquid Crab Boil
    • juice of 4 lemons
    • salt and pepper
    • 1/4 cup brunoise carrots
    • 1/4 cup brunoise parsnips
    • 1/4 cup brunoise red onions
    • 1/4 cup brunoise red peppers
    • 1/4 cup brunoise celery
    • 1/4 cup brunoise cucumbers
    • 1/2 cup extra-virgin olive oil
    • 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)
    • 1 pound medium shrimp, peeled, tail-off, and cooked
    • 1 pound lump crab meat, picked for cartilage
    • 1 pound lobster meat, cooked and diced
    • 1 cup fresh herb salad
    • 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

      Yield: 6 to 8 servings

      From: EMERIL LIVE with Emeril Lagasse. (Show # EM-1B58)
      Posted By: Food TV Network
      Post Date: broadcast 07-08-1998

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