Prep 20 mins
Cook 0 mins
Pickled tiger prawns combined in a chunky garlic gazpacho. This is a great item for winery and concert picnics. It keeps well, travels well, and if you bring extra bowls and spoons, you’ll make lots of new friends. 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. From "Fresh from Dover Canyon"
- 1 lb of large tiger shrimp or 1 lb prawns, peeled
- 6 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 1 lemon, juice of
- 12 roma tomatoes
- 1⁄4 cup olive oil
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cucumber, peeled,seeds removed,chopped
- 1 bunch green onion, 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, sauté the prawns in a spoonful of olive oil until barely bright pink, and cool.
- 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.