Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Bloody Mary Gazpacho With Drunken Shrimp Ceviche
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Ceviche
1/4 pound peeled (50-60 count size) shrimp
4 tablespoons tomato, peeled, seeded and finely diced
4 tablespoons red onion, finely diced
4 tablespoons red bell pepper, finely chopped
4 tablespoons cucumber, peeled, seeded and finely diced
2 tablespoons celery, finely diced
1 tablespoon sriracha or other hot pepper sauce
1 tablespoon cilantro, chopped
2 limes, juice of
1 teaspoon honey
3 ounces vodka
salt, to taste
freshly cracked black pepper to taste
Gazpacho
4 large ripe tomatoes, cored and roughly chopped
2 large cucumbers, peeled, chopped and seeded
1 rib celery, roughly chopped
1 medium red bell pepper
1/2 medium red onion, roughly chopped
3 limes, juice of
1 jalapeno pepper, seeded, chopped
1 tablespoon prepared horseradish
1 1/2 cup extra virgin olive oil
1/4 cup Bloody Mary mix
6 sprigs cilantro, roughly chopped, some stems are okay
salt, to taste
freshly cracked black pepper, to taste
directions
For Ceviche: In a small mixing bowl combine the shrimp, tomato, red onion, cucumber, celery, bell pepper, sriracha, cilantro and lime juice. Add the vodka and refrigerate at least one hour before serving.
For Gazpacho: Combine tomato, cucumber, red onion, celery, bell pepper, cilantro, jalapeno, horseradish and lime juice in a blender and blend until smooth. Slowly add the olive oil and blend together. Add the Bloody Mary mix and season with salt and pepper.
Chill the Gazpacho in the refrigerator for one hour, or until serving time.
Assembly: Ladle the Gazpacho into chilled serving bowls. Spoon equal amounts of the Ceviche into the center of each bowl of Gazpacho. Garnish with extra virgin olive oil.
Recipe Source: Chef Robert DeCoste, Restaurant Olives, DC
added by
ChefSage
nutrition data
Nutritional data has not been calculated yet.
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