Shrimp and Melon Gazpacho
- 1 pint vegetable broth
- 1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)
- 2 cucumbers, peeled, seeds removed, and diced large
- 2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large
- 1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)
- 1 small red onion, diced
- 2 tomatillos, diced
- 1/2 cantaloupe, seeds removed, scooped from rind and diced
- 1/2 honeydew melon, seeds removed, scooped from rind and diced
- 1 fresh lemon, halved and seeds removed
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine.
Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.
Recipe courtesy Robert Irvine with Brian O'Reilly. Harper Collins Publishers, copyright 2007