Grilled Shrimp Cocktail With Yellow Gazpacho Salsa
From mystic_river1 15 years ago
- 10 minutes to make
- Serves 4
Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup. Eating Well Magazine June 2006
Ingredients
- 4 medium yellow tomatoes (1 pound), seeded and finely chopped shopping list
- 1 yellow bell pepper, finely chopped shopping list
- 1 medium cucumber, peeled, seeded and finely chopped shopping list
- 1 stalk celery, finely chopped shopping list
- 1/2 small red onion, finely chopped shopping list
- 2 tablespoons minced fresh chives shopping list
- 2 tablespoons white-wine vinegar shopping list
- 2 tablespoons lemon juice shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1/4 teaspoon salt shopping list
- Several dashes hot sauce, to taste shopping list
- 1 pound raw shrimp (21-25 per pound), peeled and deveined shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons minced fresh thyme shopping list
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- TIP: To oil a grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) shopping list
- MAKE AHEAD TIP: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day. shopping list
How to make it
- Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
- Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
- Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
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- NUTRITION INFORMATION: Per serving: 131 calories; 1 g fat (0 g sat, 0 g mono); 168 mg cholesterol; 10 g carbohydrate; 20 g protein; 2 g fiber; 418 mg sodium; 681 mg potassium.
- Nutrition bonus: Vitamin C (130% daily value), Iron (25% dv), Potassium (19% dv), Folate (15% dv).
- Exchanges: 2 vegetable; 2 1/2 very lean meat; 1/2 Carbohydrate Servings.
The Rating
Reviewed by 5 people-
Mmmmm I know this has got to be good!!
jett2whit
in Union City loved it
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I can almost taste this wonderful dish just by reading it. I hope to make it this weekend. Thanks!
vino4dino
in Baltimore loved it
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Looks fantastic! I can't wait to do this one. I know the flavor is awesome!
bluewaterandsand
in GAFFNEY loved it
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