Mango Gazpacho with Pickled Shrimp

© 2012 REMCooks.com

This is a beautiful, light lunch that is perfect for summer. Serve this with an avocado sandwich for lunch and you will think you’re in the tropics.

Life has been a little hectic of late resulting in my not being able to blog.  Work has had me traveling and keeping me busy. Kids have come home to visit (and eat), etc. Sometimes life just gets in the way. Oh well. In the meantime we’ve still been fixing dinner, trying new things and redoing old things.

With temperatures on the rise and the abundance of fresh produce at the markets, especially the yellow (Ataulfo) mangos, we were looking for a cool delicious dish. This is it. It has wonderful flavors that play well together. The Mango Gazpacho is silky smooth with the luscious sweetness of the mango mellowed by the cucumber and apple coupled with the tangy, spicy Pickled Shrimp. Everything is is perfect balance. So if you’re looking for a cool respite from the heat this summer give this dish a try.

Ingredients

For the Pickled Shrimp

  • 2 1/2 cups water
  • 1/2 cup Champagne vinegar
  • 2 whole star anise
  • smidgen of ground cinnamon
  • smidgen of ground clove
  • smidgen of ground allspice
  • 3/4 tsp yellow mustard seed
  • 1/2 tsp ground coriander
  • 1 bay leaf crushed
  • 1 tablespoon minced lemongrass
  • 1 1/2 tablespoons coarse sea salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1 1/2 teaspoons minced serrano chile
  • 12 uncooked medium shrimp (about 8 ounces), peeled, deveined

For the Gazpacho

  • 2 large ripe (Tommy Atkins) mangoes (5 yellow Ataulfo mangos), peeled, pitted and chopped
  • 1 small green apple, peeled, cored and chopped
  • 1 small celery stalk, chopped
  • 3/4 cup fresh orange juice
  • 1/2 cup chopped seeded peeled cucumber
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped peeled fresh ginger
  • 1 large jalapeño chile, seeded, minced
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon chipotle powder
  • fresh cilantro sprigs for garnish

Instructions

For pickled shrimp:  Combine water, Champagne vinegar, star anise, cinnamon, clove, allspice, mustard seed, coriander, bay leaf, lemongrass and sea salt in a medium saucepan.

© 2012 REMCooks.com

Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and serrano chile.

© 2012 REMCooks.com

Transfer to glass jar and add shrimp.

© 2012 REMCooks.com

Chill uncovered until cold, then cover and chill overnight.

For gazpacho:  Place all ingredients in blender.

© 2012 REMCooks.com

Blend mixture at high speed until smooth and liquified. If you want the Gazpacho thinner, add a little more (1/4 cup) orange juice.

Place in a container and chill overnight.  Keep refrigerated until ready to serve.

© 2012 REMCooks.com

Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with chopped cilantro. Serve and enjoy!

© 2012 REMCooks.com

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11 thoughts on “Mango Gazpacho with Pickled Shrimp

  1. Hey, welcome back, I missed your gourmet posts! The mango soup sound great, is the shrimp pickling the same as making ceviche? My father-in-law would love that! :)

    • Thanks for your nice comment. The shrimp is not pickled like ceviche. It’s actually cooked and chilled. The flavors of the picking liquid really come through but the texture is a little more dense. I think your father-in-law will love this dish regardless.

      • Does the shrimp cook in the warm liquid? The whole dish does sound refreshing…Costco in Iwilei (close to Tamashiro’s) has a tropical shrimp ceviche, your mango gazpacho reminds me of the flavors! :)

        • Yes, the shrimp cooks in the warm liquid and then marinates in it as well giving it a zesty, spicy flavor. I thought about just pickling it ceviche style but I don’t think there is enough acid in the pickling liquid to do the trick. I’ll have to give the Costco tropical shrimp ceviche a try next time I’m in Oahu.

Food for thoughts

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