Venice is definitely a city for one's bucket list

 Here’s a fusion recipe that combines two amazing cuisines: Thai Green Curry Shrimp with Spanish Gazpacho Soup. The creamy, aromatic shrimp curry pairs wonderfully with the cool, tangy, and refreshing cold soup.

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For the Thai Green Curry Shrimp:

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 cup chicken or vegetable broth
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup baby spinach leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 small red chili (optional, for extra heat)
• Cooked jasmine rice (for serving)

Instructions:

1. Cook the Shrimp:

   • Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set them aside.

2. Prepare the Curry Sauce:

   • In the same skillet, add the green curry paste and cook for 1-2 minutes to release the fragrance. Then, add the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
   • Add the chicken or vegetable broth and let the sauce simmer for 5 minutes to thicken slightly.

3. Add Vegetables and Shrimp:

   • Add the sliced bell peppers and spinach to the skillet. Cook for another 2-3 minutes until the vegetables are tender.
   • Return the shrimp to the skillet and cook for an additional 2 minutes, allowing the shrimp to absorb the flavors of the curry sauce.

4. Finish and Serve:

   • Stir in the fresh lime juice and garnish with cilantro and red chili (if using). Serve the Thai green curry shrimp over jasmine rice.

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For the Spanish Gazpacho Soup:

Ingredients:

• 4 ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1-2 cups cold water (depending on your desired soup consistency)
• Fresh basil or parsley, for garnish

Instructions:

1. Blend the Vegetables:

   • In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, onion, and garlic. Blend until smooth. If you prefer a thinner soup, add water, one cup at a time, until you reach the desired consistency.

2. Season the Soup:

   • Add olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend again to combine. Taste and adjust seasoning as needed.

3. Chill the Soup:

   • Transfer the gazpacho to a bowl and refrigerate for at least 2 hours before serving, allowing the flavors to meld together.

4. Serve:

   • Serve the chilled gazpacho in bowls, garnished with fresh basil or parsley.

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Serving Suggestion:

For an exciting and flavorful meal, serve the Thai Green Curry Shrimp with Spanish Gazpacho Soup on the side. The creamy and slightly spicy curry pairs beautifully with the cool, tangy, and refreshing gazpacho. The combination of warm and cold elements, along with the vibrant flavors from Thailand and Spain, makes this fusion meal a perfect option for any occasion!