green pepper

Mock Summer Shrimp Cocktail & Tomatillo Gazpacho Shooters

17 Mar 2010
shrimp cocktail with tomatillo gazpacho

Is there Spring in the air where you are?

Well, here in Los Angeles we seemed to have zoomed right past Spring and are struggling through the dog days of Summer. Not that I am complaining. But 82 degrees F in the middle of March is a bit extreme even in Los Angeles. But I have lived here long enough to know that this is not really summer, it's Mock Summer. The real thing is months away. We probably even have one good rainstorm in store for us before we say goodbye to our wet winter season.

But I love Mock Summer. I might even love it more than the real thing. It's so fleeting, it feels like a precious gift. Besides, it's too short for any really torturous heat to build up and get you down. And because Mock Summer is so brief I always try to take advantage of it when it shows its pretty face this time of year!

Nothing says Summer to me like gazpacho! But really good gazpacho requires really good tomatoes. Really good Summer tomatoes. Mock Summer tomatoes are either mealy, flavorless and inedible, or they are expensive and devastating to my carbon footprint. So Mock Summer gazpacho requires some imagination when it comes to ingredients.

Sippity Sup Continues »
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Shrimp Cocktail & Tomatillo Gazpacho Shooters

Shrimp Cocktail & Tomatillo Gazpacho Shooters
By jgreghenry Published March 17, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 2 T extra-virgin olive oil, divided
  • 3 clv garlic, minced
  • 1 english cucumber, halved lengthwise and seeded
  • 1 avocado, halved, pitted and peeled
  • 1 lb tomatillos, (see notes), husks removed, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 (15 oz) can vegetable broth
  • 1 t sugar
  • 0.25 t sea salt
  • 1 lb large shrimp (about 20 per lb) cooked and peeled

Directions

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat. Coarsely chop the cucumber and the avocado and place it in a food processor. Add tomatillos, bell pepper, jalapeño and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt. Chill before serving. Use small shot glasses for presentation and add about 2 tablespoons of the gazpacho to each one. Hang a shrimp off the edge of each glass and serve. You will have leftover gazpacho. Save it as a treat for the cook.

Notes:

Makes about 20 shooters with leftover gazpacho Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using. Source: Gazpacho adapted from EatingWell

Creamy Southern Style Chipotle Coleslaw with Corn

creamy southern style spicy coleslaw
By jgreghenry Published July 25, 2009
Prep time: 20
Yield:1 ()

Ingredients:

  • 8 c cabbage, shredded slaw style
  • 1 c green bell pepper, shredded slaw style
  • 0.5 c carrot, shredded slaw style
  • 0.25 c celery, thinly sliced crosswise
  • 0.5 c sugar
  • 0.333333 c apple cider vinegar
  • 0.5 c saucy mama chipotle mustard
  • 0.25 c ketchup
  • 0.25 c mayonaisse
  • 0.5 t salt, plus more to taste
  • 0.5 t black pepper, plus more to taste
  • 1 jalapeno pepper, minced
  • 2 c fresh or canned cooked corn kernels

Directions

Combine the corn, cabbage, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl combine the rest of the ingredients and blend until the dressing becomes smooth. Pour the dressing over the cabbage mixture and mix it together well. Chill and serve.

Notes:

serves 10 Source: SippitySup