Gazpacho Shrimp Salad
Recipe from
Better Homes and Gardens
This 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 Time:
40 mins
Total Time:
42 mins
Ingredients
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1-1/2 lb.fresh or frozen extra-large or jumbo shrimp, unpeeledsee savings
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1 recipeRed Pepper-Tomato Dressing, belowsee savings
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5 largeripe tomatoes, choppedsee savings
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1 mediumgreen sweet pepper, choppedsee savings
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1 mediumred onion, choppedsee savings
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1English cucumber, choppedsee savings
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2 cupspurchased crushed croutonssee savings
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Italian (flat-leaf) parsleysee savings
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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 information
Per serving: 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.
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