Father’s Day BBQ and Beer Brunch
Sunday June 17
10:00 a.m.- 3:00 p.m.
Hilton Indian Lakes Resort
250 W. Schick Road
Gazpacho Shooters with Cajun Shrimp
20 ea 21/25 or 26/30 shrimp, raw, peeled and deveined, tail on
3 Tbs Canola oil
as needed, Cajun seasoning
2 ea vine ripe tomatoes stem removed
1 ea Seedless cucumber, peeled chopped
1 ea jalapeno pepper, seeded and stem removed, chopped
1 ea red onion, small chopped
1 ea Red pepper, seeds removed and diced
5 Tbs cilantro, stems removed
2 cups V-8 juice, or tomato juice
1 Tbs chopped garlic
As needed, tobasco and Worchestire sauce
As needed salt and white pepper
20 ea 2-3oz shot glasses
Coat the shrimp in oil, shake as you like as much Cajun seasoning on shrimp.In a cast iron skillet, grill, or sauté pan, cook shrimp until light pink, but cooked through, set aside and let cool. In a food processor place all the vegetables, cilantro, V-8, garlic, salt and pepper, tobasco and worcestire (little to start). Blend till smooth (there should be no large chunks), taste, adjust seasoning. Pour into pitcher and refrigerate at least an hour or longer. The longer it sits more flavorful it gets). t time of putting together, place 20 shot glasses on a platter, fill shot glasses not all the way to top, and then place shrimp on the rim with head end in the glass and tail poking out. Serve.
If vegan or vegetarian who does not eat seafood, you can easily omit the shrimp.