Shellfish Gazpacho
4 tb Olive oil 8 Shrimp 8 lg Scallops 8 sm Clams -(littlenecks or Manilas) 8 Mussels 1 c White wine 2 tb Sherry vinegar 1 sm Onion; chopped 2 tb Minced garlic 1 md Cucumber; peeled...
Ingredients
- 4tbsp olive oil
- 8shrimp
- 8large scallops
- 8small clams
- 1cup white wine
- 2tbsp sherry vinegar
- 1small onion; chopped
- 2tbsp minced garlic
Directions
- 1
4 tb Olive oil 8 Shrimp 8 lg Scallops 8 sm Clams -(littlenecks or Manilas) 8 Mussels 1 c White wine 2 tb Sherry vinegar 1 sm Onion
- 2
chopped 2 tb Minced garlic 1 md Cucumber
- 3
peeled and seeded 2 ds Tabasco sauce (or more) 1 ts Minced garlic 3 c Tomato juice 1/4 c Mayonnaise Salt and pepper
- 4
as desired 2 lg Red peppers 8 Rounds of French bread HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp and scallops
- 5
Cover and cook until shrimp and scallops are cooked, about 4 minutes
- 6
Remove shrimp and scallops and place in the refrigerator to chill
- 7
Add clams, mussels, white wine, vinegar, onion and garlic to pan
- 8
Increase heat to high and cook until the shells open, about 5 minutes