“Beat the heat and create this great summertime meal with just a food processor and grill.” - Chef Brian Parks
Heirloom Tomato Gazpacho with Grilled Shrimp (Serves 6-8)
Prep-time: 30 minutes (excluding time for the gazpacho to chill)
Music: 11:11 Rodrigo y Gabriela
1 glass of ice cold Spanish rosé for the cook
3lbs heirloom tomatoes quartered with core removed (or any variety of seasonal tomatoes from your area)
1 English cucumber peeled and chopped
1 cup roasted red peppers(jarred Spanish red peppers preferred)
1 jalapeno pepper-seeded
5 cloves garlic
½ red onion chopped
1 cup cubed bread
1 ½ Tbs smoked Spanish paprika
1 cup aged sherry vinegar
1 ½ lbs 26-30 peeled and deveined shrimp
salt to taste
Extra virgin olive oil for taste (an oil with a spicy profile works best)
1 cup of small diced cucumber, red onion and tomato mixed for garnish.
For the Gazpacho (can be done a day in advance)
- Soak cubed bread in water for 5 minutes, squeeze dry. Set aside
- In a food processor (may be done in several batches) add tomatoes, cucumber, peppers, 3 cloves garlic, bread and onion, puree till fine puree.
- Take the fine puree and pass through a fine sieve in a non metallic bowl. (there will be some chunky waste left behind)
- Add sherry vinegar, smoked paprika and salt till desired taste. For less acidic dish ½ cup vinegar
- Refrigerate for at least one hour, preferably longer or overnight
For the Shrimp
- Chop 2 cloves of garlic and add to shrimp along with 1 Tbs smoke paprika and enough olive oil to coat, let flavors marinate for at least 15 minutes and up to an hour. Skewer shrimp to desired portions-approximately 6-7shrimp per person
- Preheat grill to at least 500 degrees
- Drain oil from shrimp, season with salt then cook to desired doneness, approximately 7 minutes, turning skewers once
Slice baguette in half then into 8ths, drizzle with olive oil and grill with crust side up.
Ladle gazpacho into shallow bowl (1-2 cups). Place grilled bread in center then prop shrimp on top of bread . Sprinkle garnish around shrimp then drizzle with olive oil. For an extra kick add a dollop of crème fraiche to the mix. Serve with a green salad and some ice cold rose’.
Unlike many chefs who attribute their culinary career to growing up in families that gave them great culinary inspiration,Brian Parks began his cooking career because of a job that afforded him the opportunity to ski and work. Brian began his career in the mountains of Colorado and then spent 8 years in New York City cooking at high profile restaurants, such as BBQ joint Blue Smoke and Mario Batali’s Spanish inspired Casa Mono. It was his years at Casa Mono working with Chef/Partner Andy Nusser that he found a love for the flavors of Spain. After leaving Casa Mono he helmed the stoves as chef at Buceo 95, an Upper West Side tapas and wine bar.
A recent transplant to Seattle with his wife Jenny, Chef Parks most recently was Chef d’Cuisine at Quinn’s Pub on Capitol Hill and is currently the proprietor of Spanish Caravan Catering, a catering company featuring food and cooking styles of the Iberian Peninsula. For more information on Chef Brian Parks and Spanish Caravan Catering, visit www.spanishcaravancatering.com.