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!