Shrimp Gazpacho

Shrimp Gazpacho

So, based on our calendar we have exactly one month until our pool opens.  As LONG as the winter has been (even here in the south), it is hard to believe that the pool is opening so soon!  For me, that means one last push to get into tip-top swimsuit shape (or as close as I can get.)

While getting ready for swimsuit season may mean a few less sweet treats on the weekends it definitely does not mean that we have to sacrifice delicious foods.  This shrimp gazpacho is an example of eating healthy while still enjoying bold delicious flavors.   I have a few more swimsuit friendly recipes to share and even a great sweet treat which I still can’t believe is healthy!

This shrimp gazpacho is a little different from the other gazpacho recipe I have on this site.  Besides the obvious addition of adding the shrimp you also use Clamato which is just tomato juice flavored with clam juice.  It is really yummy and it gives the gazpacho a different flavor that pairs perfectly with the shrimp.  This would be great to serve to guests for a spring luncheon or summer dinner party!

This recipe calls for cooked shrimp.  I tossed some peeled and deveined shrimp in a little olive oil, lemon juice and Old Bay seasoning and Jim cooked them on our grill pan.   Delicious!

Enjoy!

Shrimp Gazpacho
 
Ingredients
  • 64 fluid ounces tomato and clam juice cocktail
  • 3 pounds cooked shrimp, peeled and deveined
  • 4 avocados, peeled and chopped
  • 2 cucumbers, cubed
  • 3 large tomatoes, diced
  • 1 red onion, diced
  • 1 bunch cilantro, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
  1. In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  2. *Alternately you can puree half of the juice, cucumbers, tomatoes, onion and cilantro in your blender or food processor. Add the remaining ingredients.
  3. Refrigerate until ready to serve.

Source:  Allrecipes.com

Lamb Gyro Meat

Lamb Gyro Meat

I recently posted a recipe for making homemade pitas so I wanted to make sure I got this Lamb Gyro Meat recipe (or at least the link to it) up here, too.

I love, love, love lamb and to me the most authentic tasting gyro is the one made with lamb.  So a few weeks ago when I got some ground lamb on sale I knew exactly what I wanted to make with it.  One of the first recipes I came across was this Lamb Gyro Meat recipe from Alton Brown and I knew it was the one I was going to make.  I wanted it to taste authentic (after all, how often do I make lamb gyros) and to have that same texture that you get in a restaurant.  After I read through his recipe I knew this would taste authentic.  I was right!

If you are familiar with Alton you know that sometimes his recipes can get a bit technical so I am actually just going to tell you to go check out his recipe and instructions.  I am afraid if I were to rewrite his directions I would confuse you or miss a step.

I just want to make a few notes on what I would do differently or things you don’t want to miss.  First of all, the flavor is great and I wouldn’t change that at all.  It is VERY important if you want the typical gyro meat texture to press the meat down as much as you can.  I would probably try to find something to press it with a bit better next time although I think mine turned out pretty well.  If you do have a brick lying around use it and then put something on top of it like a cast iron skillet.  I used a bacon press to flatten the meat and then placed my skillet on top of it.  Basically – you want to find something super heavy to smoosh it down so you don’t get air pockets in the meat and it forms a nice loaf.

Lamb Gyro Meat

If you look at my pic above you can see that there were some air pockets in the meat.  It’s not the end of the world but it would have looked better if there were no pockets of air.

Also – if you are going to go through the effort of making your own gyro meat then make your own pitas, too.  Some good Tzatziki sauce and red onions to top them off won’t hurt either.  Enjoy!

 

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