GAZPACHO WITH SHRIMP AND MUSSELS

Gazpacho with Shrimp and Mussels image

A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Previous Next

Ingredients

4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
1 tablespoon coarse salt
12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
4 cups cold water
1 teaspoon red-wine vinegar
1/2 teaspoon sherry vinegar
1/2 cup Madeira or dry sherry
18 mussels, scrubbed well and debearded
3 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish

Steps:

Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.

*** Explore more Gazpacho With Shrimp And Mussels Recipes »

Comment
Leave a comment

mr professor

[email protected]

This gazpacho is really bland. I was disappointed with the lack of flavor.

Alex Uzarevic

[email protected]

This gazpacho is a bit too spicy for my taste, but I still enjoyed it. I'll probably make it again with less chili pepper next time.

Sherif Abu

[email protected]

I'm not a big fan of gazpacho, but this recipe is really good. The flavors are well-balanced and the shrimp and mussels add a nice touch.

Nadan Malang

[email protected]

This is the perfect gazpacho for a hot summer day. It's so refreshing and light.

Dylan Calvert

[email protected]

I love the addition of the shrimp and mussels to this gazpacho. It gives it a really nice seafood flavor.

Rosleen Akis

[email protected]

This is a great recipe for a summer party. It's easy to make and it's always a crowd-pleaser.

Grace Blosom

[email protected]

This gazpacho is delicious! I love the way the flavors of the tomatoes, shrimp, and mussels all come together.

Ryan newman

[email protected]

I've made this gazpacho several times now and it's always a hit. It's so refreshing and flavorful, and it's perfect for a hot summer day.

Miral Umer

[email protected]

This is a great recipe for a light and healthy summer meal. I love the combination of the sweet tomatoes and the salty shrimp and mussels.

Ines Iquiri

[email protected]

I'm not a big fan of seafood, but I really enjoyed this gazpacho. The shrimp and mussels were cooked perfectly and the flavors were very well-balanced.