Gazpacho Shrimp Salad Recipes

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

GAZPACHO SHRIMP SALAD

Steps:

• combine salad greens, tomato, avocado and cucumber in a large bowl.
• combine salsa, balsamic vinegar, garlic and olive oil in a small bowl.
• add salt and black pepper if desired
• add dressing to salad greens and toss well.
• transfer to salad plates, top salads with shrimp.
• sprinkle with cilantro.

GAZPACHO SHRIMP SALAD

Steps:

• 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.
• Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
• Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings. Red Pepper-Tomato Dressing
• 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.

SHRIMP GAZPACHO

Steps:

• In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of 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 (reduce heat if browning too quickly).
• In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
• To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

GAZPACHO SALAD

Steps:

• Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
• In a small bowl whisk garlic, olive oil and vinegar until blended.
• Pour dressing over vegetables, toss lightly and season with salt and pepper.

GAZPACHO SHRIMP SALAD

Steps:

• Directions:.
• 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.
• Prepare Red Pepper-Tomato Dressing, set aside.
• In large bowl toss together vegetables. Season with salt and pepper. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.
• Red Pepper-Tomato Dressing:Drain roasted red sweet peppers.
• In blender combine peppers, tomatoes, extra virgin olive oil,1 tablespoons vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoons vinegar, salt, and pepper.

SHRIMP GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.