Verde Gazpacho with Spicy Shrimp

Photo by Andrew Cebulka

8 servings

  • 1 bunch green grapes, de-stemmed
  • 1 honeydew melon, cubed
  • 2 cups tomatillos, husks removed and quartered
  • 3 cucumbers, peeled and de-seeded
  • 1 small jalapeño, chopped (taste for spice level, adjusting accordingly)
  • 2 cups shelled pistachios, toasted
  • 1 medium shallot, peeled and chopped
  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 8 shrimp (1 per guest)
  • 1 tablespoon hot sauce
  1. To make verde gazpacho, purée grapes, honeydew, tomatillos, cucumbers, jalapeño, pistachios, and shallot in blender. Chill until ready to serve. Can keep up to 4 days in refrigerator.
  2. Make crème fraîche by stirring together heavy cream and buttermilk. Place in glass container and let stand 12 hours at room temperature, or until thick.
  3. Make spicy shrimp by heating sauté pan over high heat for 1 minute. Add butter, minced garlic, shrimp, and hot sauce. Turn heat down to low and cook until sauce thickens.
  4. Serve gazpacho chilled, topped with dollop of crème fraîche and 1 spicy shrimp.
  • Chef Kurtis Schumm of Tybee Island Fish Camp

Leave a Reply

Be the first to comment.