As we get into late May, I begin to long for gazpacho. I’ve posted other recipes here and here but my current dilemma is that tomatoes haven’t come in locally yet. The ones available in the grocery store are from Florida and are varieties designed for transport. They just don’t have the juice or the flavor of those coming from the local U-Pick farm or farmer’s market.
Sometimes you have to improvise. In my case, that means a can of V8 juice, fresh squeezed limes and some ketchup.
When boiling shrimp, I recommend using the liquid Zatarain’s Crab and Shrimp boil but a tablespoon of plain kosher salt works just fine.
You’ll notice there is no salt added to the dish – the many flavors mean it isn’t necessary for taste but I put some on the table, in case the other diners wanted it (they didn’t).
This dish is amazing with the crunchy veggies, tender shrimp, creamy avocado and the lovely tomato based sauce. I could feel myself getting healthier after eating a bowl but, more importantly, the way the flavors complement each other made all of us go for seconds.
1 small head of garlic
1 small onion (red, white, yellow – any works)
1 ½ lbs small to medium shrimp, deheaded with shells on
1 tablespoon Zatarain’s® Concentrated Shrimp & Crab Boil
1 hothouse tomato
1 green bell pepper
1 – 11.5 ounce can V8 juice, cold
Juice of 2 limes (¼ cup lime juice)
½ cup ketchup
1 tablespoon olive oil
Preheat oven to 400 degrees F. Cut the top off the head of garlic. Place it on a piece of aluminum foil and drizzle generously with olive oil and seal the foil around the bulb. Put garlic package on a baking sheet. Quarter the onion and separate the layers. Toss generously with olive oil and place on the baking sheet with the garlic. Roast for about 30 minutes or until tender, flipping the onions layers over midway through cooking. The onion may finish roasting before the garlic so be prepared to remove it early. Transfer onion to chopping board and chop roughly. When the garlic is cool enough to handle, squeeze out the softened garlic and place in a large mixing bowl with the onion to cool completely while the shrimp boils.
Bring a quart of water to boil in large saucepan over high heat. Stir in shrimp and Zatarain’s Concentrated Shrimp & Crab Boil. Cover and return to boil. Turn off heat and let stand 2 minutes or until shrimp turn pink and done. Pour off the water and place shrimp in an ice bath for up to 5 minutes. Drain and peel. Cut the peeled shrimp into bite size pieces – cut small shrimp in half and medium into three pieces.
Cut an X into the base of the tomato. Place in boiling water for 30 seconds and remove to a water bath for a minute. Take from the water and peel off the skin. Dice the tomato and place in the bowl with onion and garlic. Peel cucumber. Scrape the seeds out with a spoon and cut the cucumber into small chunks. Core and seed the bell pepper and dice. Take out the pits from the avocados and make slices into the flesh both length and widthwise. Peel the pieces from the skin. Place all the vegetables in the bowl and stir to combine. Add in the shrimp and stir well.
Whisk together the V8, lime juice, ketchup and olive oil. Pour over the veggies and turn to coat. If not eating immediately, place in the refrigerator to stay cold. Stir well before ladeling into bowls.
Serve with crusty bread – I had garlic bread on hand that worked well, too.