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Prawn Gazpacho
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Pickled tiger prawns combined in a chunky garlic gazpacho.

Dover Canyon Winery

Serves/Makes:6 or more

  • 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
  • Marinate the prawns and garlic in the vinegar and lemon juice for 1 to 2 hours, or overnight. If you feel more comfortable with cooked seafood, saute the prawns in a spoonful of olive oil until barely bright pink; cool prawns.
  • Combine all ingredients, including prawns and marinade.
  • Season with salt and coarsely ground pepper.
  • To serve, ladle the gazpacho into small cups or bowls.
  • Garnish with lemon wedges and fresh cilantro.
Wine suggestion: A crisp, slightly acidic white with lots of fruit and delicate herbal notes. Good selections would be sauvignon blanc, malvasia bianca, or tank-fermented chardonnay.

From "Fresh from Dover Canyon."

My original recipe was published by Bon Appetit in the April 1992 issue, then again in their 20-Minute Special Edition issue, and included again in the 1992 hardbound collector s edition. The recipe was altered by the editors to be more like a traditional gazpacho, including the incorporation of four cups of tomato juice. But this is the original crunchy, fresh-from-the-garden, high garlic, many-prawns version.

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