Shrimp Gazpacho 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.
3 ccooked rice (using chicken broth)
1 jar(s)medium hot salsa (16 oz)
1finely chopped green pepper
2finely minced garlic cloves
1 1/2 lbmedium shrimp, uncooked, frozen
1 cthinly sliced green onions
2cucumbers finely chopped (english style)
1juice of 1 lime
·cumin, powdered, to taste
How to Make Shrimp Gazpacho Salad
- 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.
- In a large bowl combine chopped shrimp,cooked rice, salsa, cukes, pepper, green onion, garlic, lime juice.
- Add cumin if desired (1/2 tsp) or more to taste.
- 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.