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Gazpacho with Lemon-Garlic Shrimp Recipe

   
 

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      Gazpacho with Lemon-Garlic Shrimp

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 (10-ounce) container grape tomatoes, divided
1 1/2 cups sliced English cucumber, divided
1 cup diced red bell pepper, divided
3/4 cup diced Vidalia or other sweet onion, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, devided
3 garlic cloves
 
1 (28-ounce) can San Marzano tomatoes, drained
1 tablespoon fresh lemon juice
1 teaspoon minced fresh garlic
20 medium shrimp, peeled and deveined (about 8 ounces)
Manchego Toasts

Instructions
1. Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside. 2. Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.
3. Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally. 4. Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.
Amount per serving Calories- 215 Fat- 11.1g Saturated fat- 1.5g Monounsaturated fat- 7.8g Polyunsaturated fat- 1.3g Protein- 10.9g Carbohydrate- 18.7g Fiber- 4.8g Cholesterol- 71mg Iron- 1.9mg Sodium- 587mg Calcium- 111mg
Serving Suggestions
Manchego Toasts


Originally Submitted
7/14/2013





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