Dandy® Super Sweet Corn & Rock Shrimp Campechano
What You Need
- 2 Ears Dandy® Super Sweet Corn, stripped from cob
- 1 Package Dandy Radish Ministicks®
- 1 Cup Dandy® Celery, sliced
- 1 Ripe Avocado, diced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Lemon, zest and juice
- 1 Pound peeled and cleaned Rock Shrimp
- 1 Lemon, cut in half
- 4 Cup peeled and seeded, ripe tomatoes, coarsely chopped
- 2 Tablespoons sea salt
- 1 Sweet White Onion, peeled and chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 English Cucumber, peeled and chopped
- 1 Red Fresno Chile, seeded and diced
- 2 Cups Tomato Juice
- 1 Clove Garlic, minced
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Red Wine Vinegar
- 12 Fresh Cilantro Leaves
- 4 Tablespoons California Olive Oil
- Coarse Sea Salt and Cracked Pepper to taste
Find Dandy Sweet Corn
Find Dandy Radishes
Find Dandy Celery
Make It
- Bring 2 quarts of water to a boil and add lemon halves, after 2 minutes, add rock shrimp and allow to cook until they are pink in color. Immediately, plunge the shrimp into an ice bath to cool. Drain and set aside in a small bowl in the refrigerator.
- To make the gazpacho, in a large bowl, sprinkle the tomatoes with the fine sea salt and let them rest for 15 minutes; mixing occasionally. In a blender or food processor, combine tomatoes and any juices, onion, bell pepper, cucumber, red chile, tomato juice, garlic, lime juice, red wine vinegar, cilantro, salt, and pepper. Blend until well-combined but slightly chunky. Chill at least 2 hours before serving.
- When ready to serve, remove cooked shrimp from the refrigerator. Add the Dandy® Super Sweet Corn, Radish MiniSticks®, the sliced Dandy® Celery and the avocado. Add the extra virgin olive oil, lemon zest and juice and toss to combine. Add sea salt and pepper to taste. Pour chilled gazpacho into a shallow bowl or glass and top with Dandy® Super Sweet Corn and Rock Shrimp Salad.
- Serve with Crispy Tortilla Chips, Lime wedges and hot sauce.
Thank you for this tasty recipe, Chef Todd!
