Gazpacho Shrimp Salad
From: Better Homes and GardensThis salad main dish recipe combines jumbo shrimp, vegetables, and croutons, tossed in a delicious roasted red pepper and tomato dressing.
Servings: Makes 6 servings.
Prep: 40 mins
Total: 42 mins
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Ingredients
1-1/2 lb. fresh or frozen extra-large or jumbo shrimp, unpeeled
1 recipe Red Pepper-Tomato Dressing, below
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 cups purchased crushed croutons
Italian (flat-leaf) parsley
Directions
1. Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
3. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.
4. Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet peppers. In blender combine peppers, 2 large ripe tomatoes, quartered, 1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
Nutrition Facts
Calories 285, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 115 mg, Sodium 371 mg, Carbohydrate 21 g, Total Sugar 6 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 237%, Calcium 8%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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