SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gazpacho Shrimp Salad

Makes: 6 servings
Prep 40 mins Cook 1 min Stand 1 min
Gazpacho Shrimp Salad
Ingredients
  • 1 1/2  pounds  fresh or frozen extra-large or jumbo shrimp, unpeeled
  • 1  Recipe  Red Pepper-Tomato Dressing, below
  • 5  large ripe tomatoes, chopped
  • 1  medium green sweet pepper, chopped
  • 1  medium red onion, chopped
  • 1  English cucumber, chopped
  • 2  cups  purchased crushed croutons
  •  Italian (flat-leaf) parsley
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.

Red Pepper-Tomato Dressing
Ingredients
  • 1 12  ounce jar  roasted red sweet peppers
  • 2  large, ripe tomatoes, quarted
  • 1/3  cup  extra-virgin olive oil
  • 2  tablespoons  vinegar
  • 1  clove garlic, minced
  • 1  teaspoon  smoked paprika
Directions

1. 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.

Nutrition Facts (Gazpacho Shrimp Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 285,
  • Fat, total (g) 14,
  • chol. (mg) 115,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 19,
  • vit. A (IU) 1701,
  • vit. C (mg) 140,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 371,
  • Potassium (mg) 689,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe