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Print this Recipe    Shrimp Gazpacho

Shrimp with Gazpacho Sauce

1/3 c extra-virgin olive oil
1 1/2 ts garlic; minced
1/4 c onion; peeled and sliced
1/2 c red bell pepper; cored, seeded and chopped
1/2 c cucumber; peeled and chopped
1 T jalapeno with seeds; chopped
1 1/4 ts kosher salt
1 c tomato; cored and chopped (about 1/2 lb)
2 sprigs parsley
3/4 c fresh cilantro; coarsely chopped
1/4 ts freshly ground black pepper
1 1/2 lb medium shrimp; shelled and deveined

In a medium saucepan, heat 1/2 tablespoon of the olive oil over
moderate heat. Add the garlic, onion, red pepper, cucumber,
jalapeno, and 1/4 teaspoon of the salt. Cook, stirring for 3 to
4 minutes.

Add the tomato, parsley, and 1/2 cup of the cilantro. Bring to a
simmer, cover, and cook for 10 minutes. Transfer to a blender,
puree, and strain through a fine-mesh strainer.

Return the gazpacho sauce to the saucepan. With the sauce over
low heat, whisk in 3 tablespoon of the olive oil. Season with 3/4
teaspoon salt and half the pepper. Set aside.

Season the shrimp with the remaining salt and pepper. Heat the
remaining olive oil over high heat in a 10-inch skillet. Add the
shrimp and cook for 2 minutes, stirring occasionally, until they
begin to turn pink. Lower the heat to medium add the gazpacho
sauce and remaining chopped cilantro, and toss with the shrimp.
Simmer 1 minute to finish cooking the shrimp. Serve on a warm
platter.

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