Gazpacho And Seafood Cocktail With Flavored Popcorn
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
42
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Popping Corn3 cups
Tomato Juice2 tbsps
Lemon Juice (fresh)2 tbsps
Fennel (finely chopped fronds)3 tbsps
Extra-Virgin Olive Oil1 tbsp
Garlic (minced)3 tbsps
Jalapeno (minced, seeded)1 can
Clam Juice1 cup
White Wine (dry)1 tbsp
Sherry VinegarDirections:
1
Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside
2
In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste
3
Place it in the refrigerator to chill
4
In a 10-inch skillet over high heat, warm 2 tablespoons olive oil
5
Season the halibut with salt and pepper, to taste
6
Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes
7
Stir the halibut briefly and cook for 30 seconds longer
8
Remove the halibut with a slotted spoon
9
Add remaining 1 tablespoon olive oil to the pan
10
When the oil is hot, add the garlic and cook until light brown, stirring
11
Add the jalapeno and cook for 15 seconds, stirring
12
Add the shrimp and season with salt and pepper
13
Stir and cook until barely done, about 1 1/2 minutes
14
Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds
15
Remove the shrimp from the pan
16
Continue until the liquid is reduced by half
17
Return the halibut and shrimp to the pan and stir to coat them with the liquid
18
Remove the pan from the heat and allow the mixture to cool
19
When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables
20
Spoon the tomato mixture into bowls and top with the cooled seafood mixture
21
Garnish with a handful of popcorn