Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30366/
Grilled Shrimp Cocktail with Yellow Gazpacho Salsa
Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.
Yield: 4 servings
Preparation Time: 1 hour
Ingredients
| 4 | medium yellow tomatoes (1 pound), seeded and finely chopped | ||
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| 1 | yellow bell pepper, finely chopped | ||
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| 1 | medium cucumber, peeled, seeded and finely chopped | ||
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| 1 | stalk | celery, finely chopped | |
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| 1/2 | small red onion, finely chopped | ||
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| 2 | Tablespoons | minced fresh chives | |
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| 2 | Tablespoons | white-wine vinegar | |
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| 2 | Tablespoons | lemon juice | |
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| 1 | Tablespoon | Worcestershire sauce | |
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| 1/2 | teaspoon | freshly ground pepper | |
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| 1/4 | teaspoon | salt | |
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| Several dashes | hot sauce, to taste | ||
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| 1 | pound | raw shrimp (21-25 per pound; see Note), peeled and deveined | |
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| 2 | cloves | garlic, minced | |
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| 2 | Tablespoons | minced fresh thyme | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 136 | |
| Calories From Fat: | 9 | |
| Total Fat: | 1g | |
| Saturated Fat: | 0g | |
| Cholesterol: | 168mg | |
| Sodium: | 419mg | |
| Total Carbohydrates: | 11g | |
| Dietary Fiber: | 2g | |
| Protein: | 20g |
Vitamin C (130% daily value), Iron (25% dv), Potassium (19% dv), Folate (15% dv)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl.
Cover and chill for at least 20 minutes or up to 1 day. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip).
Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
Note:
Shrimp is usually sold by the number needed to make one pound. For example, 21-25 count means there will be 21 to 25 shrimp in a pound. Size names, such as large or extra large, are not standardized, so to be sure youre getting the size you want, order by the count (or number) per pound.
Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you cant find certified shrimp, choose wild-caught shrimp from North Americaits more likely to be sustainably caught.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell.
Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The vein running along a shrimps back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Tip:
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30366/
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