Sea platter with Gazpacho and asparagus

Name: Sea platter with Gazpacho and asparagus - Emilia C.
Ingredients: Spicy Shrimp: 125 g breadcrumbs; 1/2 teaspoon chili; 3 tablespoons crushed cumin seeds; 1/3 teaspoon chili flakes; juice of one lime; 500 g peeled shrimp; flour; 1 beaten egg. Spicy Clams: 2 garlic cloves; 1 bunch chopped parsley; 2 finely chopped red chili peppers; 4 tablespoons olive oil; 500 g large clams; 120 ml dry white wine; juice of one lemon. Crispy Asparagus: A handful of asparagus; oil; butter. Gazpacho Sauce: 300 g cherry tomatoes; 1 tablespoon white wine vinegar; 1 teaspoon sugar; 2 crushed garlic cloves; 3 tablespoons olive oil. Croutons: Crustless bread; 1 tablespoon olive oil. Mayonnaise Sauce: Zest and juice of one lime; 6 tablespoons mayonnaise; coriander.

Over - Sea platter with Gazpacho and asparagus by Emilia C. - Recipia

Seafood platter with Gazpacho and Asparagus - a feast of flavors and colors In search of a recipe that combines the sea with the earth, I discovered this seafood platter with gazpacho and asparagus, a culinary creation that blends textures and tastes, transforming an ordinary meal into an unforgettable experience. Preparing this platter will not only impress your guests but also bring a touch of elegance and refinement to any occasion. It is a perfect recipe for a summer dinner or an outdoor party. Preparation time: 30 minutes Cooking time: 20 minutes Total time: 50 minutes Number of servings: 4 Ingredients Spicy shrimp: - 500 g peeled shrimp - 125 g breadcrumbs - 1/2 teaspoon chili - 3 tablespoons crushed cumin seeds - 1/3 teaspoon chili flakes - Juice of one lime - Flour (for dredging) - 1 beaten egg - Salt and pepper to taste Spicy scallops: - 500 g large scallops - 2 garlic cloves, finely chopped - 1 bunch of chopped parsley - 2 red chili peppers, finely chopped - 4 tablespoons olive oil - 120 ml dry white wine - Juice of one lemon - Salt to taste Crispy asparagus: - A handful of asparagus - Olive oil - Butter Gazpacho sauce: - 300 g cherry tomatoes - 1 tablespoon white wine vinegar - 1 teaspoon sugar - 2 crushed garlic cloves - 3 tablespoons olive oil Croutons: - Crustless bread (about 150 g) - 1 tablespoon olive oil Mayonnaise sauce: - Zest and juice of one lime - 6 tablespoons mayonnaise - Fresh chopped cilantro (optional) Preparation 1. Spicy shrimp Start by preparing the shrimp. In a pot, bring water with lime juice to a boil. Once the water is boiling, add the peeled shrimp and let them boil for 3 minutes, then drain well. In a bowl, mix the breadcrumbs with chili, cumin, chili flakes, salt, and pepper. Dredge the shrimp in flour, then in the beaten egg, and finally in the breadcrumb mixture. Heat a few centimeters of oil in a frying pan and fry the shrimp for 2 minutes on each side until golden and crispy. Place them on a paper towel to absorb excess oil. 2. Spicy scallops In a large skillet, heat 4 tablespoons of olive oil and add the garlic and chili peppers. Sauté for 2 minutes, then add the scallops and let them cook for 8 minutes over high heat. Add the wine and let the scallops open. Finally, sprinkle with chopped parsley, lemon juice, and salt to taste. 3. Crispy asparagus Meanwhile, prepare the asparagus. Heat a skillet with butter and a little oil. Add the asparagus and sauté for 3-4 minutes, turning it on all sides until it becomes slightly crispy. Season with salt and pepper. 4. Gazpacho sauce In a blender, add the cherry tomatoes, white wine vinegar, sugar, crushed garlic, and olive oil. Blend until you get a smooth sauce. Taste and adjust the seasoning if necessary. 5. Croutons Cut the bread into cubes and fry them in oil, stirring until they become golden and crispy. Remove them onto a paper towel to remove excess oil. 6. Mayonnaise sauce In a bowl, mix the mayonnaise with the zest and juice of lime. Add fresh cilantro if desired for a fresh note. Assembly On a large platter, arrange the shrimp, scallops, and asparagus. Add the gazpacho sauce in a small bowl and the croutons on top. The mayonnaise sauce can be served separately to add a creamy touch to each bite. Serving suggestions and variations To add a unique touch, you can serve this platter with a fresh green salad or slices of avocado. A bottle of white wine or a lime cocktail can perfectly complement this meal. You can also experiment with different spices to customize the flavor of the shrimp and scallops, adding, for example, a sprinkle of smoky paprika or even fried garlic for an extra flavor boost. Nutritional benefits This recipe is not only delicious but also offers numerous nutritional benefits. Shrimp are an excellent source of protein, while scallops are rich in essential vitamins and minerals, such as vitamin B12. Asparagus is high in fiber, vitamins, and antioxidants, contributing to a balanced diet. Frequently asked questions 1. Can I use frozen shrimp? Yes, that is perfectly acceptable! Just make sure to completely thaw them before cooking. 2. What else can I add to the platter? You can try adding grilled fish or other seafood, such as calamari or mussels. 3. Can I make the gazpacho sauce in advance? Absolutely! You can prepare the gazpacho sauce a few hours ahead and keep it in the refrigerator. This seafood platter with gazpacho and asparagus is more than just a meal; it is a culinary experience that will bring joy and satisfaction to the faces of your loved ones. Try it and let yourself be carried away by the waves of flavors!

Category: Over Author: Emilia C. Views: 1 Date: 04.10.2024

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Over - Sea platter with Gazpacho and asparagus by Emilia C. - Recipia 1

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