Shrimp gazpacho

Shrimp gazpacho
Shrimp gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients

  • 1

    tablespoon olive oil

  • 1

    pound medium shrimp, peeled and deveined, tails removed

  • Coarse salt and ground pepper

  • 6

    plum tomatoes, chopped (about 3 cups)

  • 1/2

    small red onion, chopped

  • 2

    garlic cloves, chopped

  • 1/2

    cucumber, peeled and chopped

  • 1/2

    cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)

  • 1 1/2

    cups tomato juice

  • 2

    tablespoons red-wine vinegar

Directions

Directions 1.In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly). 2.In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper. 3.To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

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