Dandy® Super Sweet Corn & Rock Shrimp Campechano

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YIELD
4-8

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

Make It

  1. 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.
  2. 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. 
  3. 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.
  4. Serve with Crispy Tortilla Chips, Lime wedges and hot sauce.

Thank you for this tasty recipe, Chef Todd! 

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