Best Gazpacho And Seafood Cocktail With Flavored Popcorn Recipes

CREOLE SPICED SEAFOOD GAZPACHO

Steps:

• In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
• Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
• In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
• To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
• Blend for 2-3 minutes until all chopped and combined.
• Season with hot sauce, salt and freshly ground black pepper.
• Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.

CREOLE SPICED SEAFOOD GAZPACHO

Steps:

• In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

GAZPACHO SHRIMP COCKTAIL

Steps:

• Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
• Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

SEAFOOD GAZPACHO

Steps:

• Combine the bread crumbs and garlic and set aside.
• Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
• Pour in the tomato juice and lime juice and stir to combine.
• Add the bread crumb mixture and stir in the oil.
• Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
• Season with cumin and salt and pepper to taste.
• Refrigerate until cold.
• Just before serving, stir in the crabmeat and avocado.

FLAVORED POPCORN

Steps:

• In a large bowl mix popcorn with either Cheese or Italian Style flavoring.