Reviews (1) Add Rating & Review 18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 07/29/2008 Hi, Is there a way to get nutritional information like in the magazine? Thanks
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Gallery Shrimp Gazpacho Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.
Gallery Shrimp Gazpacho
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Gallery
Shrimp Gazpacho
Shrimp Gazpacho
Shrimp Gazpacho
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
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
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).
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.
To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.
Cook’s Notes To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.
Cook’s Notes
To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/29/2008 Hi, Is there a way to get nutritional information like in the magazine? Thanks
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
18 Ratings 5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
5 star values: 5 4 star values: 4 3 star values: 6 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 07/29/2008 Hi, Is there a way to get nutritional information like in the magazine? ThanksMartha Stewart Member
Rating: Unrated 07/29/2008
Hi, Is there a way to get nutritional information like in the magazine? Thanks
Rating: Unrated
All Reviews for Shrimp Gazpacho
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp Gazpacho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
