Shrimp Gazpacho was good.
Recipe follows...
Shrimp Gazpacho
from Everyday Food by Martha Stewart
Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 cloves garlic, minced
1/2 cucumber, peeled and chopped
1/2 cup roasted red peppers, finely chopped
1 1/2 cups tomato juice
2 tablespoons red wine vinegar
1) Heat olive oil in large skillet over high heat. Season shrimp with salt and pepper. Add half the shrimp to the skillet and cook until opaque, 2 to 4 minutes. Remove from the pan, then repeat with the remaining half of the shrimp.
2) Place tomatoes, red onion, garlic, cucumber, and half the roasted red peppers in a food processor and process until combined. Add tomato juice and vinegar and process until smooth. Season with salt and pepper. (I added a little bit of tobasco for some kick.)
3) Divide tomato mixture among bowls, placing shrimp and remaining roasted red peppers on top. Garnish with parsley if desired. Serves 4
Shrimp Gazpacho
from Everyday Food by Martha Stewart
Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 cloves garlic, minced
1/2 cucumber, peeled and chopped
1/2 cup roasted red peppers, finely chopped
1 1/2 cups tomato juice
2 tablespoons red wine vinegar
1) Heat olive oil in large skillet over high heat. Season shrimp with salt and pepper. Add half the shrimp to the skillet and cook until opaque, 2 to 4 minutes. Remove from the pan, then repeat with the remaining half of the shrimp.
2) Place tomatoes, red onion, garlic, cucumber, and half the roasted red peppers in a food processor and process until combined. Add tomato juice and vinegar and process until smooth. Season with salt and pepper. (I added a little bit of tobasco for some kick.)
3) Divide tomato mixture among bowls, placing shrimp and remaining roasted red peppers on top. Garnish with parsley if desired. Serves 4