Creole Spiced Seafood Gazpacho Recipes
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- 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.
SPICY SHRIMP CREOLE
Steps:
- Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
- Let the mixture simmer for 30 minutes, stirring occasionally.
- Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g
More about "creole spiced seafood gazpacho recipes"
5 AUTHENTIC HAITIAN RECIPES YOU NEED TO MAKE THIS HAITIAN …
From islandoriginsmag.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPE | EMERIL LAGASSE | FOOD …
From foodnetwork.cel28.sni.foodnetwork.com
CREOLE SPICED SEAFOOD GAZPACHO - EMERILS.COM
From emerils.com
30 CAJUN AND CREOLE RECIPES - FOODIOSITY
From foodiosity.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPE - COOKING CHANNEL
From cookingchanneltv.com
SOUP JOUMOU (HAITIAN FREEDOM SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC GUMBO - CHISEL & FORK
From chiselandfork.com
SUMMERTIME SEAFOOD GAZPACHO RECIPE - JOE'S HEALTHY …
From joeshealthymeals.com
CREOLE GAZPACHO SHRIMP SOUP | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPES
From tfrecipes.com
SEAFOOD GAZPACHO - SARA MOULTON
From saramoulton.com
SEAFOOD GAZPACHO - SARA MOULTON
From saramoulton.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPE - COOKING INDEX
From cookingindex.com
CREOLE SPICED SEAFOOD GAZPACHO - EMERILS.COM
From emerils.com
PAUL CARMICHAEL'S CREOLE FISH RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
CREOLE SEASONING RECIPE - SOUTHERN LIVING
From southernliving.com
AUTHENTIC LOUISIANA SHRIMP CREOLE RECIPE - SIMPLE & EASY
From howtocook-guide.com
HOW TO MAKE HAITIAN SOUP JOUMOU - CARIBBEAN GREEN …
From caribbeangreenliving.com
SOUP JOU MOU RECIPE – BEST HAITIAN NEW YEAR SOUP
From globalkitchentravels.com
CREOLE SPICED SEAFOOD GAZPACHO RECIPE | EMERIL LAGASSE
From cookingchanneltv.cel28.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
