Gazpacho Shrimp Saute

READY IN: 25mins
Recipe by Chef Catherine Hofs

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

Top Review by 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 Recipe #340978, both dishes made for PAC Spring 2009. Thank you for a lovely supper!

Ingredients Nutrition

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.

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