Mango & shrimp GAZPACHO
We started serving this gazpacho once the weather got too warm for the oh so popular crab, shrimp, and chorizo gumbo here at Nola.
The response has been positive and clients are asking for the recipe. Here ya go!
This is a very fun and different type of gazpacho. There is a good bit of heat and loads of texture. It is unintentionally very healthy and quite easy to make.
You will need a blender or food processor and very cool bowls to serve it in.
I highly recommended making this the day before you plan on serving it to give the flavors a chance to marry.
Mango & Shrimp Gazpacho (serves 6-8) ::
- 4 mangos
- 3 celery stalks
- 1 small onion
- 2 green apples, 1 for blending, 1 for garnish
- 2 cucumber, 1 for blending, 1 for garnish
- 2 oranges
- 1-2 serrano chilis
- 1 TBS grated ginger
- 1 lime
- 1 lemon
- 3 bay leaves
- 5 peppercorns
- 1 lb shrimp
- chipotle powder
- plantain chips
- pickled red onion, diced
Begin with the shrimp stock. Peel the shrimp and place all the shells and heads in a stock pot along with bay leaves, lemon & onion cut in half, 1 celery stalk and the peppercorns. If you have some extra white wine hanging around feel free to throw that in as well, just a big splash. Add four cups of cold water, bring to a boil and lower to a light simmer. Don’t stir. Remove any funky foam that accumulates at the top. Cook for 45 minutes, strain, discard solids and cool stock.
Rinse the shrimp well under cool water and remove/discard the black vein (poop!) that lines the top of the tail. Bring a small pot of water to a boil, add a big dash of salt and lower the heat to a soft boil. Add the shrimp and cook til they turn pink, no more than 90 seconds. Strain and transfer the shrimp to an ice bath. Once cooled remove the shrimp, wrap them up and place in the fridge til service.
Wash, peel and coarsely chop the mango, green apple and cucumber (no seeds!) and place in blender. Remove the chili stem and juice the oranges and lime. Combine everything in blender along with the grated ginger and a big dash of salt. BLEND. Add 2 cups of the stock and reserve the leftovers in the freezer.
*I find the biggest challenge with this recipe is the seasoning. The flavors will get stronger with time so you don’t want to be too heavy with the salt at the beginning. You can always add more the next day!
For your garnish cut the remaining cucumber and apple (peeled and seeded) into small dice and give it a big lemon squeeze so the apple doesn’t color. Mince some cilantro and add it to the mix along with a sprinkle of salt and the pickled red onion. Dice the avocado and also give it a lemon/salt fix.
To serve ladle the gazpacho into bowls and place a big spoonful of garnish in the center. Top it with 4-5 poached shrimp, diced avocado and a sprinkle of chipotle powder. Serve the plantain chip to the side of the bowl.