Party Prawn Cocktail with Gazpacho Aspic...

 

We know that a great shrimp cocktail is on almost everyone's best tastes list so when an old friend returned home after a long stay, we imagined the ultimate, luxurious concoction possible. We planned a Girls Night Out Movie Party...complete with Triple Cheese & Smoked Chicken Pizza, Triple Lemon Cup Cakes & yes, you know, there must be Pop-Corn!  We made a trip to our favorite Fish Market in Santa Barbara, California...KANALOA.  This is a treat in itself because, at the entrance, there are all these handsome, husky fishermen in glossy black boots carrying precious cargo fresh from the docks.  

 

We love to peruse the Ahi, Mahi, Swordfish and Hawaiian Snapper...just feast your eyes on the Spearfish, Striped Bass, luscious lobster, mammoth scallops and yes, the transcendental Jumbo Shrimp that we buy shelled and de-veined, smelling sweet and looking milky & translucent.  We know just how sublime they will be when sautéed simply in butter...rosy and creamy looking, firm and voluptuous to the touch and then so tender and dulcet to the taste.  They are $$$ but really worth every delectable moment they provide!  So we swiftly scored some and raced home to do the cooking.

We made a memorable party and this is how we did it...   

 

 

For the Gazpacho Aspic:  

4 cups Tomato Juice (fresh skinned, seeded & completely blended or canned)
1/3 cup chopped onion
1/4 cup chopped celery leaves
2 Canned chipotle chilies in adobo (go according to the heat you want)
1 clove garlic, minced
2 tbsp. brown sugar
1 tsp. salt
1/4 tsp. pepper
2 bay leaves
4 whole cloves or 1/8 tsp. ground
1 tbsp. red wine vinegar
Add all ingredients above to sauce pan and simmer over low heat for 10 minutes, then strain into bowl.

 

     

Next:
3 envelopes Knox Gelatin (or equivalent)
1/4 cup cold water
2 tbsp. lemon juice
1 cup finely chopped celery
1/2 cup chopped cucumber (peeled and seeded)
1 cup coarsely chopped avocado (not too ripe)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
Lemon sliced thin for top decoration
Arrugala for cocktails. 

 

  

Soften gelatin in cold water and add to hot mixture (stir for several minutes until fully melted.  Add lemon juice.  For decorative top place thin slice of lemon in the bottom of mould and pour chilled but not thickened mixture just to cover.  Now put bowl of mixture and mould into fridge to partly set.  (45 min. ?  Keep checking) Next add the rest of the ingredients to the mixture and pour into a NON-METAL mould, (or individual moulds). Cover tightly and refrigerate 6 hours or best overnight 

 

   

   

For the Prawns:

Take the largest prawns you can find (for spectacular effect) shell & de-vein. Add butter & a touch of EVOO, small bay leaf, dash of cayenne & fresh ground pepper (no salt until end) into a sauté pan and  cook over medium heat for 1-2 minutes per side.  Be very careful not to over cook or you will spoil these expensive shell fish.  Now allow to cool in Fridge until serving. 

 

 

 

  

To un-mold:

For Cocktails place arrugala (tossed lightly with EVOO, S & P) in bottom of saucer champagne glasses.  Put moulds, one at a time in very hot tap water.  Slip a knife around the top to free sides. Jiggle to see that the aspic is moving and then invert onto the glass. Place in Fridge while cooking prawns.  

 

 

      

  

For Serving, Add the prawns, red onion rings, chopped avocado and a dab of Veganaise or mayo on top. 

 

For the Pizza:
We just put sauce, fresh mozzarella, provolone, fresh basil, parmesan, and smoked chicken slices on a prepared crust and baked until bubbly.

 

    

For the Triple Lemon Cup Cakes you will need to wait for a following post 

 

  

And...for Movie Night there must be POP-CORN. 

 

We made Champagne lemony and put our feet way up to watch a crazy funny DVD...”Almost Famous”, As Netflix describes it...   Stillwater (a rock group based on Led Zeppelin) is on the cusp of success, and 15-year-old William Miller ( Patrick Fugit) is on the cusp of the rest of his life. The youngster cajoles Rolling Stone magazine's editor (via telephone) into an assignment to cover the band on a cross-country tour. Based on director Cameron Crowe's experiences, Almost Famous is an enchanting coming-of-age story.   Really Hilarious and sentimental at the same time. We loved it.

After all the above, plenty of Champagne and gossip, 

we said “good night” and did sleep very tight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Allison]

this isn't cooking...this is art ! I mean, look at the complexity of what you did. And it looks just sooooo good !!! I don't know if I got the courage to even begin to prepare something like that !

[alwayswinner786]

Shrimp cocktail is no doubt refreshing but I must say your presentation is soooo wonderful!
My foodie soul is asking for more...... :)

[Wino]

That looks like a great party! who needs a movie!

[Raaga]

I would love to be invited to this party :)

[Figtreeapps]

Wow this takes shrimp cocktail to a whole new level..It looks amazing!!

[Pink Foodie]

Talk about presentation! The cocktail looks amazing. Great recipe!!

[Sudeshna]

Thats a lovely preparation. I have never tried this out. But I hope it'll be a great hit at our next party.

[Debi]

Next time I am in Santa Barbara I will have to visit Kanoloa...got love men handsome husky men in glossy black boots.
--Terrific recipe with nostalgic appeal!

[Elin]

Hi SS,

Congrats you are Today's Top 9. Great one! Thanks for sharing such a wonderful recipe!

[Reeni]

I love this movie! What an upscale way to enjoy it! Everything looks really delicious, especially the pizza!!

Thanks for your sweet comments for my blogiversary!

[KrisKishere]

I want to come to that party! Everything looks so good!

[Jessie]

okay I want to devour everything in those photos you girls know how to eat! I'm hungry now hehehe

[Rachel 'Tha Pizza Cutta' Joyce]

If you ever have a party in my area I better be invited. You girls know how to have a good time! If your dishes taste half as good as they look I am sure your mouths were screaming for more!

[My Food and Life Encounters]

WOw...another great dish..
Thank you so much for sharing a wonderful meal and dishes.

[ruth]

It all looks amazing! Love the magic touch on the old Shrimp cocktail!

[I love tastes]

You have created another great feast! The shrimp cocktail looks lustering and refreshing, smoked chicken pizza with three cheese sounds delish, and the lemony cupcakes are so loveable! Congrats!

[curiousdomestic]

Aspics are so delightfully old-fashioned! I'd love to meet your fishmonger. All that dreamy seafood!

[Joanne]

What fun! food, champagne, dvd, chit-chat, Phew...what a night.

[Tangled Noodle]

Such beautiful presentations of the shrimp cocktail! I have never tried making an aspic before - gelatin, for me, is so correlated to sweet dessert that I don't think of it as part of a savory dish. But this piques my curiosity!

However, all your descriptions of fresh seafood have made my terribly hungry for shellfish . . .

[Natasha - 5 Star Foodie]

The shrimp cocktail looks fantastic and the gazpacho aspic recipe is very interesting! Can't wait to see the recipe for the cupcakes!

[Blackswan]

You're right, Shrimp Cocktail's also in my top list. The recipe's so refreshing. I'll definitely give it a try one of these days.

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Every time I see a delectable visually feast I begin drooling....no doubt that after all these delicacies and the Champagne lemony you slept wonderful :)

Cheers,

Gera

[pavithra]

Wowo looks like a gourmet... Wish to have a glass

[Angie's Recipes]

These shrimp cocktail look so tempting!
I love the avocado dices you used for the recipe...now I am thinking which wine is the best to go with this.....I would usually pick up some Sauvignon Blanc or Pinot Grigio to go with it, but this time I might just get a glass of buttery Chardonnay.....oh man, this made me feel hungry...