Photo: Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp Recipe
Ingredients
For shrimp:
- 2 cups sherry vinegar
- 1/2 cup water
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1/2 teaspoon whole cloves
- 1/2 teaspoon red pepper flakes
- 1/2 pound shelled colossal shrimp, tails intact
- 5 sprigs fresh mint
- 5 sprigs fresh cilantro
For gazpacho:
- 5 large vine-ripened tomatoes, chopped
- 1 small red onion, chopped
- 1 (1-inch) piece fresh ginger root, peeled and minced
- 1 cup coconut milk
- 1 large vine-ripened tomato, whole
For garnish:
- 2 tablespoons chopped fresh cilantro leaves
Directions
In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp.
Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By lyn100
on August 19, 2012
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I made just the gazpacho, and added a teaspoon of sherry vinegar to balance the flavor. It was delicious! We ate 2 servings and refrigerated the rest overnight. Unfortunately, it tasted horrible the next day. It had a weird soapy taste and smell. I think it was because of the raw ginger, but I'm not sure. I couldn't find any explanation on google.however, I'm going to experiment with this and see if it keeps overnight without the ginger.
By KatieDeeBee
New York NY
on July 27, 2011
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Fabulous! I always make mexican gazpacho in the summer, but decided to give this a whirl and it's great! I don't work with fresh ginger much and I think the instructions on the ginger might explain some of the earlier comments about blandness.
I had to add more ginger than I thought and make sure it was minced really fine to get the great ginger flavor throughout. I guess for those of us who don't work with it a lot, an amount after mincing might be a helpful measurement to know. I think I added too little based on "1 inch" before peeling, and a narrower part of the ginger root. Then again, I just tasted and decided to add more ginger til it was perfect!
By stephmax5_11661932
Bloomfield Hill...
on October 24, 2010
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Decided to make this for lunch. I have never had gazpacho and did not know what to expect. My husband and I were definitely pleased with the finished product. Thanks Aarti another home run!
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