With Poached Shrimp and Cilantro Crema
Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen
3 pounds tomatoes, cored
1 pounds watermelon, peeled and seeded
2 pounds cucumbers, peeled and seeded
1 bell pepper
¼ red onion
2 Tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
1 jalapeño, seeded
2 Tablespoons chopped cilantro
2 Tablespoons fresh lime juice
Salt to taste
2 scallions, thinly sliced
Bring a large pot of water to a boil. Have a bowl of ice water nearby. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to the ice water to chock.
Peel the tomatoes and halve them crosswise and pull out the seeds; discard.
Cut watermelon and remaining vegetables into chunks, combine all ingredients in a bowl and toss to coat.
In a food processor, puree the ingredients and adjust seasoning.
Refrigerate until chilled, at least 1 hour.
½ pound Shrimp
2 bay leaves
1 Tablespoon olive oil
Salt and cayenne pepper to taste
Bring 1 quart boiling water with 2 bay leaves and ½ lemon to a boil. Add the shrimp to cook for 3 minutes, remove and shock in ice water.
Drain, slice in half and toss with olive oil, juice from remaining lemon, salt and cayenne pepper to taste.
2 Tablespoons fresh cilantro
¼ cup Mexican crema or sour cream
Salt to taste
Combine all ingredients.
Serve Gazpacho topped with shrimp salad and crema.