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Mango Gazpacho with Pickled Shrimp

2 1/2 cups water
1/2 cup unseasoned rice vinegar
2 whole star anise*
1 1/2 tablespoons pickling spice
1 tablespoon minced lemongrass
1 1/2 tablespoons coarse kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 1/2 teaspoons minced jalapeno chile
12 uncooked medium shrimp (about 8 ounces), peeled, deveined
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeno chile, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.


Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeno. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight. Puree first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated. Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

Source: www.epicurious.com