Recipe courtesy of Emeril Lagasse
Save Recipe Print
Yield:
6 to 8 servings

Ingredients

Directions

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

Shrimp Creole

Recipe courtesy of The Neelys

Seafood Chowder

Recipe courtesy of Ina Garten

Seafood Stew

Recipe courtesy of Ina Garten

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Brown Sugar Spiced Salmon

Recipe courtesy of Katie Lee

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Spiced Potato-stuffed Pastries: Samosas

Recipe courtesy of Shoba Narayan|Michelle Greenwald

Browse Reviews By Keyword

          Latest Stories