Monday, August 19, 2013

Gazpacho Shrimp Saute

Have you had gazpacho? I haven't. It's a cold vegetable soup and that's just not my thing. The idea of a chunky gazpacho-style sauce over pasta? That's more my tune. The recipe suggested pasta or rice, so pick your poison. I wasn't sure how much pasta to cook, so did a full pound. Half that would've been better.

Gazpacho Shrimp Saute
from Cooking Club of America
click to print

2 tbsp olive oil, divided
2 tsp minced garlic, divided
1 lb. shelled, deveined uncooked medium shrimp
1 medium onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 green bell pepper, coarsely chopped
2 medium tomatoes, coarsely chopped
1/2 medium cucumber, peeled, coarsely chopped
1 tbsp sherry vinegar
1/4 tsp saffron threads, crushed, if desired
1/4 tsp salt
1/8 tsp cayenne pepper
3 tbsp chopped fresh cilantro

Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot.

Add 1 teaspoon 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. Place on plate.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot.

Add onion, red bell pepper and green bell pepper; cook 2 to 3 minutes or until onion just begins to soften.

Add remaining 1 teaspoon 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 rice or pasta. I opted to stir mine into pasta.

Well, well, aside from having too much pasta, I really liked this. It tastes fresh and light, the chunks didn't come out mushy at all, so the textures were very nice. Learn from my mistake, cut the quantity of pasta, if you choose to use it instead of rice, down to 8 oz.

  • olive oil: $0.12
  • garlic: $0.08
  • shrimp: $9.59
  • onion: $0.21
  • red bell pepper: $0.46
  • green bell pepper: $0.40
  • tomatoes: $1.27
  • cucumber: $0.70
  • sherry vinegar: $0.47
  • saffron threads: $3
  • cilantro: $0.59
  • farfalle: $0.69
Total: $17.58 or about $4.40 for each of four huge servings.