Shrimp Gazpacho Salad Recipe

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Shrimp Gazpacho Salad

Jeannette Stebbins

By
@tummytamer

While looking for a recipe to bring to a barbeque I found this newspaper clipping for this salad
Made it and brought to the party where everyone was asking for the recipe.
This could be a main course, I think, too, with some nice greens and maybe a baguette.


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Comments:

Serves:

12

Prep:

1 Hr

Cook:

10 Min

Method:

Stove Top

Ingredients

3 c
cooked rice (using chicken broth)
1 jar(s)
medium hot salsa (16 oz)
1
finely chopped green pepper
2
finely minced garlic cloves
1 1/2 lb
medium shrimp, uncooked, frozen
1 c
thinly sliced green onions
2
cucumbers finely chopped (english style)
1
juice of 1 lime
cumin, powdered, to taste

Directions Step-By-Step

1
Using uncooked frozen shrimp,defrost under running water and then remove tails and shells.
Saute in a dab of butter, or olive oil until just pink. Set aside 12 whole shrimp for garnish.
Chop remaining shrimp.
2
In a large bowl combine chopped shrimp,cooked rice, salsa, cukes, pepper, green onion, garlic, lime juice.
3
Add cumin if desired (1/2 tsp) or more to taste.
4
Refrigerate at least one hour before serving.
Mound salad in a lettuce lined plate or bowl for a pretty presentation, and place whole shrimp (set aside earlier) on top.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #shrimp, #spicy