Recipe: Gazpacho with Shrimp and Crab and Sauteed Polenta-Cheese Sandwiches

GAZPACHO WITH SHRIMP AND CRAB AND
SAUTEED POLENTA-CHEESE SANDWICHES

"The soup is a classic, Spanish in origin, with many regional interpretations. A lot of cooks puree the raw vegetables; we prefer ours as a chunky suspension in tomato juice enriched with olive oil and lemons and given entree status with the inclusion of shrimp and crab meat. It requires no cooking, just some chopping. Everything is piled into long-stemmed martini glasses. The accompanying sauteed polenta cakes, cut into triangles to resemble grilled cheese sandwiches, are spiked with pepper jack cheese and topped with lightly dressed peppery arugula for more kick."

1/2 seedless (European) cucumber, peeled and chopped
1/2 red onion, chopped
1/2 yellow or orange bell pepper, seeded and chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh cilantro, chopped
Several dashes of hot sauce (optional)
4 cups tomato juice
1 1/2 cups small "salad" shrimp (Note: Buy these in the frozen seafood case already cooked and peeled. Thaw for several hours in refrigerator.)
1 cup fresh claw crab meat (buy the pasteurized, cooked crab in the fresh seafood department) mixed with 1/2 teaspoon fresh lemon juice and salt and pepper to taste
1 Haas avocado, peeled, chopped and sprinkled with a squeeze of fresh lemon juice
Zest from 1 lemon
Sauteed Polenta-Cheese Sandwiches (for serving, recipe follows)

In a large glass or plastic container, combine first nine ingredients. Salt and pepper to taste. Chill several hours or overnight.

WHEN READY TO SERVE:
Divide the shrimp evenly among 6 martini glasses and ladle gazpacho over them. Top each with avocado and a scoop of crab meat. Sprinkle with lemon zest. Serve with polenta "sandwiches."

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SAUTEED POLENTA-CHEESE SANDWICHES

2 cups canned low-sodium chicken stock
Pinch of salt
1/2 cup polenta (finely ground cornmeal)
1/4 cup coarsely grated pepper jack cheese
Flour for dusting

Bring stock to a boil in medium saucepan. Add salt. Slowly add polenta, stirring constantly with a wooden spoon to prevent clumping. Reduce heat to low, stirring until very thick, about 10 minutes. Add cheese.

Pour into a lightly oiled 9- by 9-inch square pan and spread evenly. Cover with plastic wrap and refrigerate overnight.

ABOUT 20 MINUTES BEFORE SERVING:
Cut polenta in half and cut each half into 6 triangles, making 12 pieces. Dust both sides of each piece lightly with flour.

Pour enough olive oil into a nonstick skillet to measure about 1/4 inch. Heat on medium high until very hot but not smoking. Saute in batches about 3 minutes on each side or until they are lightly brown and crispy on the edges. Drain on paper towels.

TO SERVE:
Stack 2 on each plate, like 2 sandwich halves, beside the gazpacho and sprinkle a handful of arugula on each stack.

Source: Lennie Bennett, St. Petersburg Times (FL), June 14, 2006