Green Gazpacho with Poached Shrimp
Makes 24 hors d’oeuvres
8 tomatillos, husked, cut in half
1 medium cucumber, peeled if waxy, cut into 1-inch pieces
1 green bell pepper, stemmed and quartered
1/2 jalapeno pepper, stemmed
1/4 cup loosely packed fresh cilantro leaves, plus sprigs for garnish
2 sprigs mint leaves
1 garlic clove, smashed
Coarse salt and freshly ground black pepper
Juice of 2 limes
Simple Poached Shrimp
1. Combine tomatillos, cucumber, bell pepper, jalapeno, cilantroleaves, mint, and garlic in the bowl of a food processor. Pulse until smooth. Transfer to a nonreactive bowl. Season with salt and black pepper; stir in lime juice. Cover with plastic wrap; refrigerate 1 hour or up to 1 day.
2. When ready to serve, remove gazpacho from refrigerator. Seasonwith salt and pepper. Spoon into small serving glasses. Remove tails from shrimp, and discard; cut each shrimp into thirds. Top each serving with a few pieces of shrimp, and garnish with cilantro sprigs.
Simple Poached Shrimp
Makes 24 Hors D’ouevres
8 cups water
1/2 lemon
1 dried bay leaf
2 teaspoons coarse salt
1 pound large shrimp (16 to 20 per pound), peeled and deveined, tails intact
1. Fit a rimmed baking sheet with a wire rack. In a medium coveredsaucepan, bring the water, lemon, and bay leaf to a boil over medium-high heat; add salt. Reduce heat to low; simmer 10 minutes.
2. Raise heat; return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Using a slotted spoon, quickly transfer shrimp to prepared baking sheet; cover with ice until completely cool, about 5 minutes. At this point, shrimp may be stored with the ice, in resealable plastic bags in the refrigerator, up to 2 hours.
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