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John ManionJohn Manion

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From MAS, Chicago, Il
Gazpacho La Paz
Spicy gazpacho with poached shrimp and scallops finished with smoked poblano crème fraîche

  • 1/4 pound fresh shrimp, deveined and cleaned
  • 1/4 pound Bay scallops
  • 8 Roma tomatoes, scored, cored, peeled, seeded and diced
  • 4 cups ocean clam juice
  • 3 cups tomato juice
  • 1/2 cup fresh-squeezed lime juice
  • 1/2 cup cider vinegar
  • 1/2 cup tequila
  • 1/4 cup Negro Modelo beer
  • 1/4 cup puréed chipolte in adobo
  • 2 cloves garlic, minced
  • 1 cucumber peeled, seeded and diced
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 poblano pepper, diced
  • 1 jalapeño pepper, diced
  • 1 chayote squash peeled, cored and diced
  • 2 tablespoons of finely chopped curly parsley
  • 1 tablespoon finely chopped thyme
  • 1 tablespoon finely chopped cilantro
Poach both shrimp and scallops in salt water. Strain and set aside.

Purée all liquid ingredients together in a food processor. Add all solid ingredients to mixture and stir. Cover and refrigerate for at least 4 hours so as to allow all of the flavors to marry. Serve chilled.

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