Sargent Choice Cooking

In the video above, chef Walter Dunphy prepares yellow Andalusian-style gazpacho with spicy grilled shrimp.

Spanish cuisine can be as difficult to make as it is delicious, as anyone who’s tried to make perfectly seasoned paella or a nonrunny flan can attest. With that in mind, Walter Dunphy, BU’s executive chef, cooks up a yellow Andalusian-style gazpacho with spicy grilled shrimp that’s relatively easy to prepare but full of Mediterranean flavor.

Gazpacho, a Spanish soup, is traditionally served uncooked. Dunphy uses vine-ripened yellow tomatoes, English cucumbers, and yellow peppers for the base of the soup to keep the flavor light and fresh. He layers the mixture, which can be made in advance and refrigerated, over cherry tomatoes and homemade crostini (Italian for “little toasts,” known to most Americans as croutons).

For a fiery contrast, Dunphy adds shrimp marinated with Spanish olive oil, smoked paprika for “depth,” and cayenne pepper for “straight heat.” (For those ambitious enough to peel and devein shrimp at home, SimplyRecipes.com offers a useful guide.) The dish is topped with a traditional Spanish garnish of fresh mint and toasted almonds.

The recipe makes eight servings, but each component refrigerates well if you’ve got leftovers.

Ingredients
Shrimp
32 jumbo shrimp, peeled and deveined with tails on
1 shallot, finely minced
1 clove garlic, finely minced
Juice of one lime
1 teaspoon Spanish extra-virgin olive oil
1 teaspoon champagne vinegar
1/4 teaspoon paprika (preferably Spanish smoked)
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano

Gazpacho
6 large vine-ripened yellow tomatoes, peeled, seeded, and roughly chopped
1 cup diced Vidalia onion
1 1/2 cups peeled, seeded, and chopped English cucumber
3/4 cup diced yellow bell pepper
2 cloves garlic, peeled and smashed
1 teaspoon minced fresh jalapeno
1/2 cup blanched almonds
1/4 cup champagne vinegar
1 teaspoon Spanish extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon white pepper

Crostini and garnish
16 one-ounce pieces of whole grain wheat baguette
2 teaspoons Spanish extra-virgin olive oil
1 cup quartered heirloom cherry tomatoes
2 teaspoons fresh mint chiffonade, cut in ribbons
2 teaspoons blanched and toasted almond slivers

Directions
Combine all ingredients for the shrimp in a large bowl. Cover and refrigerate for one to three hours.

Place all the gazpacho ingredients in a large bowl and toss. Working in batches, blend in a blender or food processor until smooth, adding water if necessary to achieve desired consistency. When all the ingredients are well blended, place the mixture back in the bowl and refrigerate.

To make the crostini, drizzle the bread pieces with olive oil and toss them in a bowl to coat evenly. Transfer to a baking sheet and cook at 375 degrees for 8 to 10 minutes, checking the bread periodically to ensure even browning. When the crostini are crisp and golden brown, remove them and allow to cool. Toss them in a bowl with the cherry tomatoes.

When the shrimp are ready, heat a nonstick pan over medium-high heat and add the shrimp and marinade, which will begin to sauté. Toss and allow to cook for approximately three minutes, until the shrimp becomes a bit opaque and firm to the touch; remove from heat.

Plating
Arrange eight wide-rimmed shallow soup bowls. Line the center of each bowl with an even layer of croutons and tomatoes. Ladle in the chilled gazpacho around the edges. Arrange four shrimp in the center of each bowl and garnish with the almonds and mint chiffonade.

Dunphy’s recipes follow the healthy food guidelines established by Boston University’s Sargent Choice program, a collaboration between dietitians at Sargent College’s Nutrition & Fitness Center and chefs at BU’s Dining Services.

Katie Koch can be reached at katieleekoch@gmail.com. Alan Wong can be reached at alanwong@bu.edu.