Busters Recipes

Tex-Mex Seafood Gazpacho
Transport the cold gazpacho in a vacuum bottle and surround the shrimp and
scallops with ice in a cooler. Combine them just before serving.
8 ounces fresh or frozen peeled and deveined small shrimp
8 ounces fresh or frozen bay scallops
4 cups water
1/4 teaspoon salt
4 cups chopped, peeled tomatoes
2 cups chopped, seeded cucumber
1 cup chopped green sweet pepper
2 5-1/2-ounce cans (1-1/3 cups total) hot-style vegetable juice
2 tablespoons sliced green onion
1 tablespoon chopped jalapeno pepper
1 tablespoon snipped fresh cilantro or parsley
1 tablespoon lemon juice or lime juice
1/4 teaspoon salt
1 clove garlic, halved
Snipped fresh cilantro or parsley (optional)
Thaw shrimp and scallops, if frozen. In a large saucepan bring water and 1/4
teaspoon salt to boiling. Add shrimp and scallops. Simmer, uncovered, for 1
to 3 minutes or until shrimp and scallops turn opaque, stirring
occasionally. Drain shrimp and scallops; cover and chill.
Meanwhile, set aside 1 cup of the chopped tomato, 1 cup of the chopped
cucumber, and 1/2 cup of the chopped green pepper. In a large mixing bowl
combine remaining chopped tomato, remaining chopped cucumber, remaining
green pepper, the vegetable juice, green onion, jalapeno pepper, 1
tablespoon cilantro or parsley, lemon juice or lime juice, 1/4 teaspoon
salt, and garlic.
In a blender container or food processor bowl cover and blend or process
mixture, half at a time, until smooth. Return to the large mixing bowl. Stir
in reserved chopped tomato, cucumber, and green pepper. Cover and chill for
2 to 24 hours.
Just before serving, stir in shrimp and scallops. If desired, garnish each
serving with additional cilantro or parsley. Makes 4 servings.

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