Gazpacho Shrimp Saute

Chef Catherine Hofstad's Note:

This is from the August/September 2004 edition of Cooking Pleasures Magazine.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil , divided
• 2 teaspoons minced garlic , divided
• 1 lb shelled deveined, uncooked medium shrimp
• 1 medium onion , coarsley chopped
• ½ red bell pepper , coarsley chopped
• ½ green bell pepper , coarsely chopped
• 2 medium tomatoes , coarsely chopped
• ½ medium cucumber , peeled, coarsely chopped
• 1 tablespoon sherry wine vinegar
• ¼ teaspoon saffron thread , crushed, if desired
• ¼ teaspoon salt
• 1⁄8; teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro

Directions:

1. Heat half the oil in a large skillet over medium-high heat until hot. Add half 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. Remove shrimp from pan and keep warm.
2. Heat remaining oil in the same skillet over medium-high heat until hot. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften. Add remaining 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.
3. Serve over pasta or rice.

Reviews

[Karen Elizabeth]

Very good and quickly prepared, the shrimps are wonderfully garlicky! I made just as directed and we very much enjoyed this light, fragrant and delicious dish. I served this with Crock Pot Garlic Rice Pilaf, both dishes made for PAC Spring 2009. Thank you for a lovely supper!