Gazpacho Shrimp Saute
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic, divided
- 1 lb shelled deveined, uncooked medium shrimp
- 1 medium onion, coarsley chopped
- 1⁄2 red bell pepper, coarsley chopped
- 1⁄2 green bell pepper, coarsely chopped
- 2 medium tomatoes, coarsely chopped
- 1⁄2 medium cucumber, peeled, coarsely chopped
- 1 tablespoon sherry wine vinegar
- 1⁄4 teaspoon saffron thread, crushed, if desired
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons chopped fresh cilantro
directions
- Heat half the oil in a large skillet over medium-high heat until hot. Add half of the garlic; cook 30 to 60 seconds or until fragrant. Add shrimp, cook 2 to 4 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from pan and keep warm.
- Heat remaining oil in the same skillet over medium-high heat until hot. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften. Add remaining garlic; cook 30 to 60 seconds or until fragrant. Stir in tomatoes, cucumber, vinegar, saffron, salt and cayenne pepper; cook 2 minutes or until heated through and tomatoes begin to release juices. Stir in shrimp; cook 1 minute or until heated through. Stir in cilantro.
- Serve over pasta or rice.
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RECIPE SUBMITTED BY
I have 22 years of commercial culinary experience. I have worked at many fine hotels and country clubs. I am currently employed at the Kappa Alpha Theta house near the University of Texas (HOOK'EM HORNS!)
I have been married for 4 & 1/2 years to my wonderful husband, Ken. We have 2 cats (ages 12 and 18), a new kitten and a German Shepherd mix (age 6) that we got at the local animal shelter a few years ago. I am a singer and play guitar and flute.
My passion is cooking. I love to receive feedback on my dishes (good or bad) because I believe you can always improve your skills.
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