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Ingredients
| dried shrimp: 1 lb |
| salad dressing - bacon and tomato: 1 cup |
| red tomatoes: 5 |
| green sweet peppers: 1 whole pepper |
| onions: 1 |
| cucumbers: 1 |
| Italian parsley: 2 cups |
Gazpacho shrimp salad
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
1 min -
Servings
6 serving(s)
Tags
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.
4. Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet peppers. In blender combine peppers, 2 large ripe tomatoes, quartered, 1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.