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.

This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

Ingredients

1 1/2 pounds (21-25) shrimp, peeled and de-veined, tails attached
For the marinade:
1/2 cup lime juice (juice of four limes)
2 tablespoons minced Thai chilies
2 tablespoons Sake or white wine
2 tablespoons minced jalapeños
1 tablespoon rice vinegar
2 cloves garlic, minced (about one teaspoon)
2 teaspoons crushed red pepper flakes
1 teaspoon granulated sugar
1/4 cup olive oil

Instructions

In a small food processor, pulse to combine everything except the shrimp and the olive oil. With the processor running, slowly add the olive oil, creating an emulsion.

Place the shrimp in a non-reactive container and add the marinade to it. Cover the container and refrigerate it for one hour.

Prepare the grill for medium-high direct grilling. Drain the shrimp and grill them for a couple of minutes per side or until opaque. Remove the shrimp from the grill and hold them for service if you plan to make the cocktail with Baja Gazpacho, or just serve the shrimp as they are for a quicker appetizer.

Pancakes as a side dish for dinner? If made from potatoes, they can be served as a crisp accent to a meal in place of bland mashed potatoes. This is another of those basic recipes that can be altered by changing the ingredients added to the potatoes to vary the taste and to complement the entrée with which they are being served. We’ve added horseradish, chiles, cheese, and other seasonings.

Ingredients

1 1/2 pounds russet or red-skinned potatoes
1/4 cup chopped green onions, including some of the greens
3 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons wasabi paste
2 teaspoons chopped garlic
2 eggs
1 teaspoon salt
Vegetable oil for frying

Instructions

Peel and grate the potatoes into a bowl and add cold water to cover. Let stand 15 minutes to extract the starch from the potatoes. Using a slotted spoon, remove the potatoes, drain, and let the water they were soaking in sit for a few minutes.

Carefully pour off the water, leaving the sediment in the bowl. This sediment is the starch from the potatoes and will help the pancakes to bind.

Place the potatoes in a clean towel and gently squeeze out any remaining water.

Add the onions, cilantro, flour, wasabi, garlic, eggs, and salt to the bowl with the potato starch and mix to combine. Add the potatoes and stir to mix.

Heat a large, heavy skillet over medium heat, pour in the oil to a depth of 1/4 inch, and when it’s hot, spoon 1/4 to 1/3 cup of the potato mixture into the oil. Flatten the pancakes to about half-inch thick.

Fry the pancake for 6 minutes, or until browned, turn over, and fry the other side until browned.

Remove and drain the pancakes on a paper towel before serving.

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo–by slowly simmering it in coconut milk.  This recipe takes some time to make, but it’s worth it.  It keeps for months in the freezer, so make a lot.  Serve the rendang over rice.

Ingredients

6 shallots, peeled
3 cloves garlic, peeled
1 tablespoon freshly grated ginger
1 teaspoon turmeric
Pinch of salt
Defrosted super-hot 1/2-inch chile cubes, as needed (or substitute 1-2 fresh habaneros, stems and seeds removed, chopped)
8 cups coconut milk (not sweetened coconut cream)
3 1/2 pounds chuck roast, cut into 1-inch cubes
Fresh basil leaves for garnish

Instructions

Combine the shallots, garlic, ginger, turmeric, salt in a blender or food processor and grind to a coarse paste.  Add the equivalent of 1/2 of a 1/2-inch cube of super-hot chile juice and taste to determine the heat.  Add more chile juice if you want it hotter.

Heat the coconut milk in a large pot, add the paste and the meat.  Cook over low heat, uncovered, for about 1 1/2 to 2 hours, or until the meat is quite tender. Stir the mixture every 15 minutes or so.  The sauce will become very thick.  Raise the heat and, stirring continuously, continue to cook the mixture until all the sauce has been incorporated into the meat and the meat becomes golden brown, about 1/2 hour.  Serve garnished with the basil.