Is my shrimp-gazpacho safe to eat?
So I made shrimp-gazpacho on sunday night (it was delish). I want to have it again tonight but I don't have much experience with shrimp, and I'm worried that they might have gone bad in the interim. Usually I wouldn't worry and would just smell or try one, but since they've been sitting in with all the garlicky-vegetabley goodness, I thought maybe that would mask the smell/taste.
What do you guys think? Should I keep the shrimp on the side in the future if I'm not going to eat/serve the whole batch at once?
Thanks for your input!
I would keep the shrimp on the side. You could have a future guest that could be adverse to shell fish, and they would still be able to enjoy the gazpacho.
I would not serve it at this late date.
sure, it's far from an exact recipe, but basically it's this:
four/five (depending on size) vine ripe tomatoes
two cucumbers (seeded) or get the hot house and don't worry about the seeds
one red onion
couple of celery ribs
one red bell pepper
few (or more) cloves of garlic
a serrano or a couple of jalapenos (seeds and ribs out)
approx 3 cups of tomato juice
**one thing i do is that i take some stale bread (just a few broken off pieces -- no crust) and soak it in one cup of the tomato juice while i'm chopping the veggies, and then i puree it before adding it into the bowl...it adds just a bit of thickness to the soup that i like
salt and pepper and you're done.
i did the shrimp in a skillet on the stove with just salt and pepper and then chop them up and add them in after they've cooled.
hope you like it. i have been making it all summer without the shrimp, but i thought they were a nice addition, too.
Your idea to keep the shrimp on the side until service is wise.The acids etc in the
gazpacho may alter the texture more than you will like.If refrigerated,eat away,those
acids are good freshness preservatives.