Monday, June 18, 2012
Pico De Gallo Shrimp Gazpacho and a Cuban Pig Roast
It's time for the Annual Pig Roast at my next door neighbors! Authenic Cuban Style Pig roasted in "La Caja China" (chinese box). Great fun and great neighbors! This guy weighed 50 lbs. Rubbed generously with lime juice, sea salt and about 3 heads of chopped garlic. About 4 hours later we have the best pork on the planet!
Since I can't go over empty-handed, I brought over the Pico de Gallo with a little twist.
You can serve this as Gazpacho or with chips.
It's best served ice cold and goes perfect with our little piggy friend!
Pico De Gallo Shrimp Gazpacho
3 cups cooked shrimp, cut in small pieces (about 1 lb.)
6 Roma tomatoes, diced
1 cucumber, peeled and diced
1 small red onion, diced
1/2 jalapeno pepper, seeded and chopped fine
1/2 bunch cilantro, chopped fine (or to taste)
1 orange, juiced
3 lemons, juiced
1/2 cup ketchup
1 Tbsp. Cholula Hot Sauce
1 Avocado, chopped (optional)
1 tsp. Kosher Salt
1/2 tsp. freshly ground black pepper
Add all ingredients to a large bowl and mix well. Refrigerate until well chilled.
This does require alot of chopping. I don't recommend using the food processor to chop everything. I used the food processor to mince the onion, the jalapeno and the cilantro.
~Adapted from Group Recipes