Recipe

Creole Succotash Recipe

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Ingredients

Directions

Step #1 Note: See the "Fresh Herb Salad" recipe which is included in this collection.
Step #2 In a food processor/blender with a metal blade, shallots, garlic, horseradish, mix the sliced vegetables, & cilantro.
Step #3 Puree the mixture until slightly smooth.
Step #4 Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons & the liquid crab boil.
Step #5 Puree until the mixture is smooth.
Step #6 Spice up this with cayenne, salt, & pepper.
Step #7 Remove the mixture from the food processor/blender and put in the fridge for 6 hrs, so the flavors can marry.
Step #8 Bring a pot of salted water to a boil.
Step #9 Add the vegetables & blanch for 1 min.
Step #10 Remove & shock the vegetables in a bowl of ice water.
Step #11 Remove the vegetables & pat dry.
Step #12 In a mixing bowl, whisk the extra-virgin olive oil & remaining lemon juice together.
Step #13 Add the herbs & whisk well.
Step #14 Spice up this with salt & pepper.
Step #15 In a mixing bowl, toss the brunoise vegetables with 1/4 c of the vinaigrette & Spice up this with salt & pepper.
Step #16 Toss each of the seafood with the remaining vinaigrette.
Step #17 Spice up this with salt & pepper.
Step #18 To assemble, place a pile of each seafood in the bowls.
Step #19 Ladle the gazpacho into each bowl.
Step #20 Spoon the vegetable relish in the center of each bowl.
Step #21 Garnish with the herb salad.
Step #22 This recipe yields 6 to 8 servings.
Step #23 --.
Enjoy the Creole Succotash recipe

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