Description:

Pickled tiger prawns combined in a chunky garlic gazpacho.

Source:

Dover Canyon Winery

Serves/Makes:6 or more

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

Preparation

• 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.

Comments

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.