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Lent brings memories of my childhood in South America, when my mom spent hours in the kitchen bringing the best seafood dishes along with delicious vegetable sides to remind us that it was a time for giving up or removing some things out of our daily lives, as a symbol of a time to reflect, ponder and exercise a pause on things that might not be beneficial to you.
In case you don’t know, Lent is a season of forty days, not counting Sundays, which begins on Ash Wednesday and ends on Holy Saturday. Lent means “spring.” The forty days represents the time Jesus spent in the wilderness.
I remember the love my mom put into every day and how my love for seafood grew from the amazing aroma coming out of her kitchen.
I’ve tried to bring those memories back to my family by sharing some of the dishes I love and introducing new ones as well and I would love to share my tips for the perfect Lent menu:
– You should remove meats from your recipes, during this time and use seafood and/or vegetable based recipes.
– Fresh Lent ingredients such as fresh fish and fresh veggies, which I buy from Walmart.
– I love using Clamato’s Original in most recipes for that additional added flavor.
– Nothing better than fresh seafood as the perfect accent to a lent menu!
Today I will share one of the easiest and most delicious recipes we love. My Shrimp Gazpacho, which can be used in shot glasses as an appetizer or 6 oz glasses as the perfect starter to a great meal!
- 2 cups Clamato® Original
- ½ loaf day-old French-style bread, crust removed, cut into half-inch pieces
- 3 plum tomatoes, peeled, sliced
- 1 small green bell pepper, seeded, sliced
- ¼ cup chives, sliced
- 1 clove garlic, sliced
- 1/2 cup lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ bunch cilantro, chopped
- 1 package of precooked shrimp
Place diced bread in a large bowl and cover with Clamato; allow bread to soak.
In a blender or food processor, blend tomatoes, green bell pepper, chives, cilantro, garlic, lemon juice, oil, cumin, and paprika and chili. If you are like me and you like picante, feel free to add more chili powder!! Que rico!!!
Add bread soaked in Clamato, puree until smooth. Adjust the consistency by adding more Clamato, if needed. I personally like less juicy and chunkier.
Remove tail and chop some of the precooked shrimp add it to the mixture and chill for at least one hour.
Pour Mixture in a cup and add shrimp and cilantro to decorate it. Serve chilled.
Servings : 6-8
Ready in : 75 Minutes
Check out how easy it is, amazing ingredients, mucho sabor e lista!!
I can’t wait to hear your favorite lent recipes! As usual, give us a Trendy Shout!