Ingredients with Measurements:
- 4 ripe tomatoes
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bread crumbs
- 1/2 cup water
- 12 cooked shrimp, peeled and deveined
- Fresh parsley leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cut the tomatoes into quarters and remove the seeds.
2. In a blender or food processor, combine the tomatoes, garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth.
3. Add the bread crumbs and water to the blender and blend again until smooth.
4. Chill the salmorejo in the refrigerator for at least 30 minutes.
5. Divide the salmorejo into four bowls and top each bowl with three cooked shrimp.
6. Garnish with fresh parsley leaves.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate the salmorejo until chilled.
Serving size:
This recipe makes four servings.
Nutritional information:
Calories per serving: 320
Fat per serving: 27g
Carbohydrates per serving: 15g
Protein per serving: 6g
Substitutions for ingredients:
- Use red wine vinegar instead of sherry vinegar.
- Use gluten-free bread crumbs if needed.
- Use cooked chicken or tofu instead of shrimp for a vegetarian option.
Variations:
- Add a chopped hard-boiled egg on top of each bowl for extra protein.
- Use roasted red peppers instead of tomatoes for a different flavor.
- Add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- If the salmorejo is too thick, add a little more water to thin it out.
- Adjust the salt and pepper to taste.
Storage instructions:
Store any leftover salmorejo in an airtight container in the refrigerator for up to two days.
Reheating instructions:
Serve the salmorejo chilled.
Presentation ideas:
Serve the salmorejo in clear glass bowls to show off the vibrant color.
Garnishes:
Garnish with fresh parsley leaves.
Pairings:
Serve with crusty bread and a glass of white wine.
Suggested side dishes:
Serve with a simple green salad.
Troubleshooting advice:
If the salmorejo is too thin, add more bread crumbs. If it's too thick, add more water.
Food safety advice:
Make sure the shrimp is fully cooked before adding it to the salmorejo.
Food history:
Salmorejo is a traditional Spanish dish that originated in the southern region of Andalusia.
Flavor profiles:
The salmorejo is tangy and refreshing with a hint of garlic.
Serving suggestions:
Serve the salmorejo as a starter or light lunch.
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Region: Spanish