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

4 comments:

  1. WOW this is something never even saw that in Hawaii this is awesome!

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  2. I saw this once on the Food Network! It must have been a lot of fun (and very delicious!) xo

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  3. PIG ROAST?!?!?! Say it ain't so! Only had the fortune of going to one once and as you say it was the best! Your pico looks good and I'm sure you all had a blast:@)

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  4. Been there, loved it! (Posted virtually the same thing on Sunday--GMTA!)

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