1 Large, halved (halved and seeded, but not peeled)
Red bell peppers
2 Medium, core (cored and seeded)
1 Cup (16 tbs) (4 vine ripe tomatoes)
3 Clove (15 gm)
3 Cup (48 tbs)
White wine vinegar
1⁄4 Cup (4 tbs)
4 Teaspoon, divided (half in shrimp boil, half in veggies)
Ground black pepper
1. Clean the shrimps under running water, keep it aside.
2. Roughly chop the cucumbers, bell peppers, tomatoes, onions and garlic, keep it aside separately until needed.
3. In a large stock pot combine beer and water bring it to a boil.
4. While the water is boiling, using a hand blender pure each vegetable separately, once all the vegetables are processed combine them in a large bowl, add olive oil, white vinegar and lemon juice season with salt and pepper and old bay seasoning.
5. Once the water starts to boil add the shrimps and let it boil for 1-2 minute or until shrimps are pink, add the old bay seasoning at this point.
6. Once the shrimps are done remove from the liquid and let it cool.
7. In a serving bowl place the chilled gazpacho veggies in the middle of the bowl, surround the veggies with the shrimps and pour chilled clamato juice into bottom of bowl.
8. Serve the hatteras Style Shrimp Gazpacho chilled.
The Clamato juice is used for the plating and is not mixed in the chopped mixture. The longer gazpacho sits, the more the flavors develop so chilling it overnight is a great idea.
Use head-on shrimp rather than the frozen shrimps for better taste.
My Hatteras Style Shrimp Gazpacho incorporates the plentiful harvest of vegetables available at this time of season with the youthful memories and flavors of beer poached head-on shriimp we would get when my parents would take us to the Outer Banks during the summer.
Now, tomato-based gazpacho is probably one of Spain’s most well-known dishes here in the US. Gazpacho was originally a poor man’s food and has provided daily sustenance for laborers, in one form or another, for centuries.