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Gazpacho Shrimp by Chefkel

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  • Gazpacho Shrimp by Chefkel

    chefkel
    Posted May 26, 2006 12:17 PM


    Gazpacho Shrimp

    Serves 2
    1 each Roma tomato, seeds removed, diced
    1 tablespoon red onions, diced
    2 tablespoons cucumbers, diced
    2 tablespoons red bell peppers, diced
    1 tablespoon green bell peppers, diced
    1 sprig flatleaf parsley, chopped
    1 teaspoon minced garlic
    1 pinch salt and pepper
    2 tablespoons red wine vinegar
    1 tablespoon olive oil
    1 cup Spanish(safforn) rice
    1/2 cup white wine
    1 tablespoon red wine vinegar
    1 pinch salt and pepper
    1 cup heavy cream
    10 each shrimp, large, 16-20 count, peeled and de-veined

    Combine the first 10 ingredients in a bowl and blend.
    Allow to rest for an hour at room temperature.
    Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half.
    Then add the heavy cream and reduce again by half.
    Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done.
    Add the room temperature veggies to the pan and cook to heat through.

    Serve over Spanish Rice(I use safforn rice "Mahatma". Good with a margarita!

    ~Kelly
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