This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.

Ingredients

1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp)
For the gazpacho:
2 cups tomato & clam juice (Clamato®)
1/2 cup chili sauce
4 large cloves garlic, minced (about 1 tablespoon)
4 green onions, finely diced
4 tablespoons minced jalapeño chile
3 avocados, seeded
1 cup seeded and diced plum tomatoes
1/2 cup finely diced red onion
1/2 cup peeled, seeded and chopped cucumber
1/2 cup finely diced green or red bell pepper
3 tablespoons fresh lime juice
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh cilantro
1 tablespoon extra virgin olive oil
1 tablespoon prepared horseradish, well drained
1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.)
2 teaspoons Worcestershire sauce
1/2 teaspoon dried oregano
2 tablespoons lime zest (for garnish)
2 tablespoons lemon zest (for garnish)

Instructions

Prepare the gazpacho by combining the ingredients in a large bowl, cover and refrigerate for at least one hour. (The sauce may be prepared two days in advance and stored, covered and refrigerated.)

Reserve six shrimp for each serving. Remove the tails from the remaining shrimp. Chop the shelled shrimp and add them to the sauce, stir to combine, and refrigerate, covered, at least two hours or up to eight hours.

Slice one of the avocados and dice the other two. Drizzle the avocados with lime juice to prevent discoloring. Add the diced avocado to the gazpacho. Equally divide and spoon the gazpacho into chilled glasses. Garnish the rim of each glass with Old Bay seasoning, tailed shrimp, an avocado slice, and fruit zest.

A couple of shots of tequila could be added to the gazpacho if desired. You don’t need to use high-priced tequila as the flavor will be masked by the gazpacho.

Ingredients

1 cup roux (recipe follows)
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tablespoon minced garlic
3 bay leaves
Pinch cayenne
Emeril’s Essence to taste (see recipe)
1 pound andouille sausage, cut into 1-inch pieces
Salt and pepper
6 cups venison stock (see recipe)
1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1-inch pieces
1/4 cup finely chopped parsley
1/2 cup chopped green onions
3 cups cooked white rice
2 tablespoons chopped green onions

Emeril’s Essence
This is an all-purpose seasoning blend that can be used in many dishes.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Roux:
1 cup vegetable oil
1 cup flour
2 teaspoons Emeril’s Essence (see recipe)

Venison stock:
7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Instructions

In a large stockpot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence, and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally.

Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper, if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence.

To make the Essence:
Combine all ingredients thoroughly. Store it in a sealed container.

To make the roux:
In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.

To make the venison stock:
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.

Ingredients

2 ounces Riazul Silver Tequila*
2 ounces Fresh squeeze orange juice
1/2 ounce homemade grenadine (see below, or subsitute with Rose’s Grenadine)
Optional: 1 tablespoon 80-proof mescal

Homemade Grenadine (optional):
1-32oz bottle of POM pomegranate juice
2 cups of sugar

Bring pomegranate juice to a boil. Lower heat and simmer for 10 minutes until it reduces in half. Add sugar and allow to dissolve. Chill.

Instructions

Combine Riazul Silver tequila in a Collins glass with ice, and top with fresh-squeezed orange juice. Pour grenadine down side of the glass while tilting it, so it sinks straight to the bottom and only rises up slightly. Top off with 80-proof mescal, pouring it across the back of a spoon that’s touching the side of the inside of the glass. Let the mescal trickle slowly down the side of the glass until it forms a “float” over the drink. Garnish with an orange wheel.

*You can substitute your own favorite tequila if needed.