Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra |
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Prep Time: 55 Minutes Cook Time: 38 Minutes |
Ready In: 93 Minutes Servings: 1 |
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For a twist on the spicy, cold soup, try Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra from Hank's Seafood Restaurant in Charleston. This Lowcountry Gazpacho provides a much more colorful meal than your typical recipe. Feel free to omit the okra if you wish. Ingredients:
8 to 10 ripe tomatoes, coarsely chopped (about 10 cups) |
2 ears corn, shucked and kernels cut off cobs |
1 sweet onion, finely diced |
1 red bell pepper, finely diced |
1 green bell pepper, finely diced |
1 yellow bell pepper, finely diced |
2 green tomatoes, diced |
8 cherry tomatoes, quartered |
1 teaspoon minced garlic |
8 quick pickled okra, halved (optional) |
1/3 to 1/2 cup extra virgin olive oil |
2 cups liquid from quick pickled okra or apple cider vinegar |
kosher salt |
freshly ground white pepper |
seasoned shrimp |
Directions:
1. Place tomatoes in a mixing bowl; mix on low speed 5 minutes or until tomatoes render their juices. Place a strainer over a bowl; line strainer with a couple layers of cheesecloth, and add chopped tomatoes. Refrigerate several hours, stirring occasionally and allowing the clear liquid to settle at the bottom (about 3 cups). Discard tomato pulp.
2. Combine corn, next 7 ingredients, and Quick Pickled Okra, if desired, in a large bowl. Stir in tomato liquid, olive oil, and liquid from Quick Pickled Okra. Season with salt and white pepper to taste. Spoon into bowls; top with Seasoned Shrimp.
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