Mango Gazpacho with Pickled Shrimp and Smoked Crème Fraiche


Serves 4


Pickled shrimp

2½ cups water

½ cup unseasoned rice vinegar

2 whole star anise

1½ tablespoons pickling spice

1 tablespoon lemongrass, minced

1½ tablespoons kosher salt

¼ cup fresh cilantro, chopped

¼ cup green onions, chopped

1½ teaspoons jalapeño chile, minced

12 medium shrimp, uncooked (about 8 ounces), peeled, deveined


2 large ripe mangos, peeled, pitted

1 small green apple, peeled, chopped

1 small celery stalk, chopped

¾ cup fresh orange juice

½ cup cucumber, peeled, chopped, seeded

1 tablespoon fresh lime juice

2 teaspoons fresh ginger, peeled, chopped

1 large jalapeño chile, seeded, minced

½ teaspoon kosher salt

¼ teaspoon ground cumin

4 sprigs fresh cilantro



For pickled shrimp

Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.

For gazpacho

Purée first 10 ingredients in blender. Chill 2 hours. Keep refrigerated.

Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro and a dollop of smoked crème fraiche (recipe follows).

Smoked Crème Fraiche

Serves 4


½ cup crème fraiche

½ teaspoon smoked paprika

½ teaspoon liquid smoke

Zest of ½ lime

Sea salt to taste


Combine first 4 ingredient in a bowl with a whisk. Season with salt. Refrigerate until ready to use.
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