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Shrimp Cocktail and Exotic Gaspacho with Cider and Coriander

Yields8 ServingsPrep Time20 minsCook Time3 minsTotal Time12 hrs 23 mins

Crevettes cocktail gaspacho exotique - Recettes - Du Minot

Schrimp cocktail
 40 big(16/20) unpeeled raw shrimps (1 kg / about 2 lb)
Gaspacho
 1 pineapple
 2 passion fruits
 1 well ripe mango
 1 tbsp chopped ginger
 ½ chopped red onion
 ½ Juice of a lemon
 ½ coriande bunch
 1 vanilla pod or vanilla extract
 100 ml cider Brut Du Minot
 1 pinch of chili (or to taste)
Gaspacho
1

Peel the pineapple taking care to take off the "eyes". Cut in 2 halves. Remove the heart (the hard part in the center). Cut in pieces.

2

Peel off the mango and take the stone away. Cut the mango in pieces. Remove the seeds from the passion fruits.

3

Once all the fruits are cut, put all the ingredients of the gazpacho in a bowl and leave to marinate in the fridge for about 12 hours.

4

The following day, mix the fruits in the blender. Adjust the consistency of the gaspacho with the Brut cider or a fruit juice of your preference.

Shrimps
5

Cook the shrimps in a court bouillon or steam about 3 minutes or until they change color. Transfer in a big plate and cool in the fridge minutes or until cold. Peel the shrimps preserving the tails.

6

Example of presentation: for the gaspacho in Martini glasses and arrange the shrimps on the edge of the glass.

Nutrition Facts

Serving Size 8

Servings 8