Gazpacho cocktail
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chili sauce |
| ½ | cup | Ketchup |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| 1 | large | Jalapeno pepper -- seeded, chopped fine |
| ¼ | bunch | Cilantro -- chopped |
| 1 | large | Avocado -- 1/4-inch dice |
| ½ | bunch | Green onions -- sliced thin |
| 1 | Fresh tomatoes -- 1/4-inch dice | |
| 1½ | cup | Hot water |
| 6 | ounces | Crab -- cooked |
| 9 | Scallops -- poached &sliced | |
| 6 | mediums | Poached shrimp (16 to 20 per pound), sliced lengthwise |
Directions
STEP ONE:
Mix the garlic and onion powder with ½ cup of hot water to dissolve. Add the rest of the ingredients, except the seafood and the remaining water. Whisk in the water slowly until the sauce is not so thick.
CHEF'S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.
STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2 shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.
Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX From: Mike Key Date: 09-23-95 (19:38) (160) Fido: Recipes