Prawn Gazpacho

Name: Prawn Gazpacho
Ingredients: 1 lb (.5 kg). large tiger shrimp or prawns, peeled; 6 garlic cloves, chopped; 2 tbsp (30 ml) red wine vinegar; 1 lemon, juice only; 12 roma tomatoes; 1/4 cup (60 ml) olive oil; 1 green bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cucumber, peeled, seeds removed, chopped; 1 bunch green onions, chopped; 3 jalapenos, seeds removed and minced; 1 bunch fresh cilantro, chopped, reserving some for garnish; 1 lemon, cut into wedges for garnish

13 ingredients

6 steps

Ingredients

1 lb (.5 kg). large tiger shrimp or prawns, peeled
6 garlic cloves, chopped
2 tbsp (30 ml) red wine vinegar
1 lemon, juice only
12 roma tomatoes
1/4 cup (60 ml) olive oil
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cucumber, peeled, seeds removed, chopped
1 bunch green onions, chopped
3 jalapenos, seeds removed and minced
1 bunch fresh cilantro, chopped, reserving some for garnish
1 lemon, cut into wedges for garnish

Directions

1

Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight.
2

If you feel more comfortable with cooked seafood, saute the prawns in a spoonful of olive oil until barely bright pink; cool prawns.
3

Combine all ingredients, including prawns and marinade.
4

Season with salt and coarsely ground pepper.
5

To serve, ladle the gazpacho into small cups or bowls.
6

Garnish with lemon wedges and fresh cilantro.