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Photo: Jason Wallis; Styling: Cindy Barr

Gazpacho with Lemon-Garlic Shrimp

Sustainable Choice. Choose Pacific white shrimp farmed in fully recirculating systems or inland ponds.

Cooking Light AUGUST 2013

  • Yield: Serves 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, divided
  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

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
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Gazpacho with Lemon-Garlic Shrimp recipe

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