Name: Gazpacho Shrimp Cocktail
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8-12
Ingredients: One 4-inch piece baguette, crust removed; 1/4 cup chili sauce; 1 tablespoon sherry vinegar; 1/4 teaspoon ground cumin; 1 clove garlic; 1 large ripe tomato (about 8 ounces), chopped; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 tablespoon finely chopped chives; 2 pounds cooked, peeled large shrimp with tail sections attached

Directions

Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

On Tonight

Gazpacho Shrimp Cocktail

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