Back home

We are finally back home...well actually we got in yesterday afternoon, but ever since then it's been run around run around run around. I mean no one seems to pack a schedule like I do! A few hours after we landed we were headed to the theater...and again today...whew!

And can I just tell you something? It is a lot warmer here than in the Southeast. A lot warmer. So a cool soup and the last of the summer shrimp just seemed like a good way to bid adieu to our vacation and the summer.

You may recall my amazingly wonderful gazpacho. I know I do. I still get kinda looney-eyed when I think of it. But you also may recall I like to mess with a good thing, so I decided to make a green gazpacho with tomatillos instead of tomatoes. I mean, it sounds like a good idea, right? Okay so here's where I get a little philosophical. Does anyone know the difference between salsa and gazpacho? Because frankly this stuff looked and tasted just like my favorite salsa from Baja Fresh, or the restaurant I used to work at. Nowhere near as wonderful as my first gazpacho - which thinking back would also have made a pretty good salsa.

The redeeming factor was, as always, the shrimp. Loaded up with garlic and oil it's one of those recipes you just can't mess up.

Gazpacho Verde

• 1 lb. tomatillos, husks removed
• 1 yellow onion, sliced
• 2 jalapeños, halved and seeded
• 1 red bell pepper, seeded and coarsely chopped
• 1 English cucumber, peeled and coarsely chopped
• 2 garlic cloves
• 2 Tbs. olive oil
• Juice of 1 lime
• 1 Tbs. minced fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste

1. Preheat an oven to 375°F. Lightly oil a baking sheet. Place the tomatillos, onion slices and jalapeños on the prepared baking sheet. Roast until lightly browned and softened, 18 to 20 minutes. Remove from the oven and let cool.
2. Place the cooled vegetables in a food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley. Process until smooth.
   
3. Transfer to a bowl and season with salt, black pepper and cayenne pepper. Cover and refrigerate for 2 to 3 hours.

Serves 6.
Each serving has:

Calories		98.4
Total Fat		6.0 g
	Saturated Fat	0.9 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	3.5 g
Cholesterol		0.0 mg
Sodium		3.4 mg
Potassium		451.0 mg
Total Carbohydrate		11.8 g
	Dietary Fiber	3.4 g
	Sugars	4.6 g
Protein		1.9 g

Garlic Shrimp

• 4 Tbs. olive oil
• 4 garlic cloves, finely minced
• 1 tsp. red pepper flakes
• 1 tsp. paprika
• 1 lb. medium shrimp, peeled and deveined
• juice of one lemon
  
• 1.5 Tbs. dry sherry
• Salt and freshly ground black pepper, to taste
• 2 Tbs. chopped fresh flat-leaf parsley

1. In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
2. Increase the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes.
   
3. Season with salt and black pepper, sprinkle with the parsley and serve.

Serves 4.
Each serving has:

Calories		260.3
Total Fat		16.0 g
Protein		23.4 g