PORTSMOUTH, N.H. (WHDH) - 7’s Sarah French is at Vida Cantina in Portsmouth, New Hampshire to learn how to make shrimp gazpacho in this week’s “What’s Cooking.”
Shrimp Gazpacho
charred avocado, almonds, seeds, salsa fresca consomme
David Vargas, Chef/Owner, Vida Cantina, Portsmouth, NH
1 qt Vida Cantina Salsa Fresca or your favorite salsa
12ea 31/40 Shrimp tail off
2 Tecate Beer
1 White Onion cut in half
3 tblsp New Mexican Chile Powder
1 Lime
1/2 Avocado
1 tblsp Extra Virgin Olive Oil
1/2 Red Onion fine diced
1 cup Whole Almonds
1 tblsp Paprika
2 tblsp Vegetable Oil
4 tblsp Toasted White Sesame Seeds
Garnish
Extra Virgin Olive Oil
Edible Flowers
Micro Cilantro
Shrimp: in a medium size pot bring to a boil beer, white onion, new mexican chile powder and lime cut in half. Bring down to a simmer and add shrimp, cook for 4 minutes, strain and cool. Cut shrimp in half length-wise
Broth: with a blender, add salsa fresca and puree till smooth. With a strainer lined with coffee filter placed on top of a contanier pour the contents into the filter slowly and let all the liquid drip through.
Almonds: in a saute pan , add almonds , paprika and vegetable oil and toss lightly. Toast in the oven at 350 degrees for 10 minutes. Let almonds cool and chop with knife.
Avocado: take avocado out of skin , in a bowl toss with Olive Oil and season with salt and pepper. Char on grill and dice
To Build: In a large bowl place avocado, shrimp, red onion, 2 tblsp of almonds, 1 tblsp sesame seeds, shrimp, pour broth over , garnish with olive oil, flowers and micro greens
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