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Chef's Quick Tip: Gazpacho shooters with poached shrimp

This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats.

News 12 Staff

Aug 27, 2020, 2:39 PM

Updated 1,390 days ago

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This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 
Gazpacho shooters with poached shrimp
Ingredients:
1 english cucumber
2 red bell peppers
1/2 small jalapeno
3 cups tomato juice
2 garlic cloves
1/2 cup red onion
1 teaspoon cumin
2 tablespoons red wine vinegar
2 tablespoons sherry vinegar
2 tablespoons lime juice
1/8 cup olive oil
Salt & Pepper to taste
1/2 cup cilantro plus extra for garnish
Method:
Then combine the rest of the ingredients in a food processor and pulse until just combined. You want some of the chunky texture to remain. Chill for a minimum of 20-30 minutes to allow flavors to develop. When ready to serve, pour the gazpacho into shot glasses and garnish each with a shrimp. Sprinkle with additional cilantro if desired.
Contact: 
Alison Milwe-Grace
Wilton, Connecticut 
PHOTOS: Chef's Quick Tips
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