Gazpacho Shrimp Cocktail
A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.
- Total: 15 min
- Active: 15 min
- Yield: 8-12
- Total: 15 min
- Active: 15 min
- 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.
