Don Kelly's Ozello Shrimper | Recreational Shrimping Equipment and Information

Ingredients

• 3 pounds ripe Florida tomatoes, peeled, seeded, and coarsely chopped
• 2-3 sprigs fresh Florida basil, chopped
• 2-3 sprigs fresh cilantro, chopped
• 1 medium green pepper, coarsely chopped
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon rice wine vinegar or 1/2 teaspoon white wine vinegar
• 1 small Florida cucumber, peeled, seeded, and coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 medium Florida red onion, coarsely chopped
• pinch of oregano
• salt to taste
• white pepper to taste
• 3 Florida green onions, sliced
• 2 Florida garlic cloves, coarsely chopped
• cayenne pepper to taste

Corn and Shrimp

• 1 cup fresh Florida corn kernels
• 1 pound steamed or broiled Florida shrimp, peeled and coarsely chopped
• 12 thin slices of bread baguette
• 2 Florida garlic cloves, whole and peeled
• 1 tablespoon extra-virgin olive oil
• fresh Florida basil, optional

Preparation

1. Combine all gazpacho ingredients and mix well.
2. Cover and chill for at least 1 hour.
3. In a small saucepan, combine the corn with 1/4 cup water, salted to taste.
4. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes.
5. Drain and let cool.
6. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden.
7. Rub the toast with the whole garlic cloves and drizzle lightly with 1 tablespoon of olive oil; keep warm.
8. To serve, stir the corn and shrimp into the gazpacho.
9. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired.
10. Serve with the warm garlic toasts.

Yield