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1 1/2
pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
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1
Red Pepper-Tomato Dressing, below
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5
large ripe tomatoes, chopped
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1
medium green sweet pepper, chopped
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1
medium red onion, chopped
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1
English cucumber, chopped
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2
cups purchased crushed croutons
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Italian (flat-leaf) parsley
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.
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1
12 ounce jar roasted red sweet peppers
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2
large, ripe tomatoes, quarted
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1/3
cup extra-virgin olive oil
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2
tablespoons vinegar
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1
clove garlic, minced
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1
teaspoon smoked paprika
Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
- Servings Per Recipe 6,
- Calories 285,
- Protein (gm) 19,
- Carbohydrate (gm) 21,
- Fat, total (gm) 14,
- Cholesterol (mg) 115,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 6,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 140,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 371,
- Potassium (mg) 689,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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