Coconut Tomato Gazpacho With Coriander Mint Pickled Shrimp Food

PICKLED SHRIMP

Pickled Shrimp image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 quarts water
1 tablespoon kosher salt
1 lemon, juiced
1 teaspoon whole peppercorns
Pinch red pepper flakes
2 pounds large shrimp, shelled and de-veined
1/2 cup cider vinegar
1/2 cup water
1 teaspoon whole coriander
2 bay leaves
3 whole garlic cloves
1/4 cup sugar
1 teaspoon crushed red pepper
1 lemon, zested
1 tablespoon fresh thyme

Steps:

Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.

GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS

Grilled Jumbo Shrimp and Pickled

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

16 jumbo shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter
2 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
Salt and pepper
1/2 teaspoon crushed red pepper flakes
1/2 lemon, juiced, plus 1/2 lemon, juiced
1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle
A handful flat-leaf parsley leaves, chopped
1 vine-ripe tomato, seeded and chopped
A few grinds coarse black pepper
8 large bibb lettuce leaves (outer leaves), about 1 head

Steps:

Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!

JALAPENO PICKLED SHRIMP

Jalapeno Pickled Shrimp image

Provided by Food Network

Categories appetizer

Time 12h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large onion, sliced
2 fresh jalapenos, sliced
1 1/2 cups white vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 1/2 tablespoons mustard powder
1 package cheese garlic dressing (dry ingredients only) (recommended: Good Seasons)
10 to 15 whole black peppercorns
5 bay leaves
1 tablespoon chopped dill
1 1/2 pounds cooked shrimp (preferably shells removed)

Steps:

Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

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