Video recipe of the week: Seafood Gazpacho
1/2 pound medium shrimp, peeled and deveined
1˝ ounces extra-virgin olive oil
Kosher salt and black pepper
1 seedless cucumber, peeled and diced
4 scallions, white and green part, chopped
1/2 cup finely chopped red bell pepper
3 large, ripe tomatoes (about 1 pound), peeled, seeded and chopped
1 clove garlic, chopped
2 ounces clam juice
1/2 ounce red wine vinegar
Juice of 1 lemon
6 yellow cherry tomatoes, cut in half
Preheat oven to 425 degrees. Place the shrimp in a bowl and drizzle them with a little olive oil. Spread them out on a rimmed baking sheet and roast them in the 425-degree oven for about 3 minutes, or until they just turn pink and start to curl. Sprinkle them lightly with salt and pepper, place in a baking dish, cover, and refrigerate. Reserve 1 tablespoon each of the cucumber, scallions, and red bell pepper. Cover and refrigerate.
Place the remaining cucumber, scallions, red bell pepper, the tomatoes, garlic, clam juice, vinegar, lemon juice, Tabasco, and 1 ounce of the olive oil in a food processor and pulse until you have a chunky puree. Pour into a container. Season to taste with salt and pepper, cover and refrigerate. Check the seasoning again before serving. Serve the soup chilled. Divide the shrimp between the 4 servings. Garnish with the yellow cherry tomatoes and the reserved cucumber, scallions and red bell pepper.
Chef Michael Carmel is the department head of Culinary Arts at the Culinary Institute of Charleston