Tuesday, June 11, 2013

shrimp gazpacho... 35 minutes

the goods:
1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
6 plum tomatoes, chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, chopped
1/2 cup finely chopped jarred roasted bell peppers
1 and 1/2 cups tomato juice
2 tablespoons red-wine vinegar

In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom of the pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp.
In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add the tomato juice and vinegar, process until smooth. Season with salt and pepper.
To serve, divide the tomato mixture among the bowls; top with shrimp and remaining roasted peppers.

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