Gazpacho and Seafood Cocktail with Flavored Popcorn

Name: Gazpacho and Seafood Cocktail with Flavored Popcorn
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 8
Cuisine: American
Ingredients: 118 milliliters (2 medium stalks) finely diced celery; 184 grams can clam juice; 237 milliliters (1 medium) finely diced, peeled, seeded cucumber; 59 milliliters dry white wine; 237 milliliters (1/2 bulb) finely diced fennel; 2 Tbsps finely chopped fennel fronds; 1 Tbsp finely chopped fresh basil leaves; 1 Tbsp minced garlic; 8 servings Fresh coarsely ground black pepper; 227 grams halibut fillet, cut into 1/2-inch pieces; 2 Tbsps minced, seeded jalapeno; 2 Tbsps fresh lemon juice; 118 milliliters popping corn; 3 Tbsps extra-virgin olive oil; 8 servings Drizzle olive oil; 2 Tbsps finely chopped fresh Italian parsley leaves; 118 milliliters (1/2 small) finely diced red onion; 8 servings Salt; 8 servings Gray salt; 1 Tbsp sherry vinegar; 227 grams shrimp, peeled, de-veined, and cut into 1-inch pieces; 710 milliliters tomato juice or tomato vegetable juice blend; 1 pint tiny, ripe cherry tomatoes (preferably Sweet 100s), each quartered

You can never have too many American recipes, so give Gazpacho and Seafood Cocktail with Flavored Popcorn a try. This recipe serves 8. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 273 calories, 12g of protein, and 20g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up tomato vegetable juice blend, basil leaves, tiny, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 53 minutes.

Instructions

Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside.

Ingredients you will need

Olive Oil

Popcorn

Salt

Pop

In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Tomato Juice

Lemon Juice

Cucumber

Celery

Fennel

Onion

Equipment you will use

Bowl

Place it in the refrigerator to chill.

In a 10-inch skillet over high heat, warm 2 tablespoons olive oil. Season the halibut with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Halibut

Equipment you will use

Frying Pan

Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes. Stir the halibut briefly and cook for 30 seconds longer.

Ingredients you will need

Halibut

Equipment you will use

Frying Pan

Remove the halibut with a slotted spoon.

Ingredients you will need

Halibut

Equipment you will use

Slotted Spoon

Add remaining 1 tablespoon olive oil to the pan. When the oil is hot, add the garlic and cook until light brown, stirring.

Ingredients you will need

Olive Oil

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the jalapeno and cook for 15 seconds, stirring.

Ingredients you will need

Jalapeno Pepper

Add the shrimp and season with salt and pepper. Stir and cook until barely done, about 1 1/2 minutes.

Ingredients you will need

Salt And Pepper

Shrimp

Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds.

Ingredients you will need

Clam Juice

Wine

Remove the shrimp from the pan. Continue until the liquid is reduced by half. Return the halibut and shrimp to the pan and stir to coat them with the liquid.

Ingredients you will need

Halibut

Shrimp

Equipment you will use

Frying Pan

Remove the pan from the heat and allow the mixture to cool.

Equipment you will use

Frying Pan

When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables. Spoon the tomato mixture into bowls and top with the cooled seafood mixture.

Ingredients you will need

Tomato Juice

Vegetable