Sauteed Shrimp with Chilled Gazpacho & Radish Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love entertaining & try to serve dishes that not only taste great but also have a fabulous presentation. This appetizer, served in a martini glass is unique! Ingredients:
12 shrimp, peeled & deveined |
1 red pepper |
1 yellow pepper |
3 vine-ripened tomatoes |
1/2 cucumber |
1/4 red onion |
2 cups tomato juice |
1/4 cup white wine vinegar |
1 lemon, juice of |
2 tablespoons worcestershire sauce |
2 dashes tabasco sauce |
1/4 cup daikon radishes or 1/4 cup alfalfa sprout, chopped |
1/4 cup radish, julienne |
1/8 cup shiitake mushroom, julienne |
1/4 cup snow peas, julienne |
1 teaspoon basil |
2 tablespoons rice wine vinegar |
1 dash olive oil |
1 teaspoon fresh ginger, finely chopped |
season with salt & pepper |
Directions:
1. GAZPACHO: Mix peppers, tomatoes, cucumber, red onion, tomatoes juice, white wine vinegar, lemon juice, Worcestershire and Tabasco in a food processor; pulse until smooth.
2. Season with salt, pepper and chill.
3. RADISH SALAD: Mix the following ingredients just before serving: the daikon, baby radish, shiitakes, snow peas, basil and rice wine vinegar.
4. Season with salt and pepper.
5. SHRIMP: Sauté the shrimp and fresh ginger in olive oil over medium to high heat for approx 3 to 4 minutes.
6. Season with salt and pepper.
7. Presentation: Fill the martini glass half way with cold gazpacho.
8. Place approximately 3 tbsp of radish salad in the center of the glass.
9. Then place three sautéed shrimp over the rim of the glass.
10. Garnish with chervil.
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