English cucumbers are longer and thinner than standard slicing cucumbers. They are considered seedless (or they have nearly indetectable seeds) and are usually found in the produce section wrapped in plastic.
gazpacho shrimp salad
start to finish: 30 minutes
makes: 6 servings
- 1½ pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
- 1 recipe Red Pepper–Tomato Dressing
- 5 ripe large tomatoes, chopped
- ¾ cup chopped green sweet pepper, chopped
- 1 medium red onion, chopped
- 1 English cucumber, chopped
- Salt
- Ground black pepper
- 2 cups purchased crushed croutons
- Italian (flat-leaf) parsley
Red Pepper–Tomato Dressing: Drain one 12-ounce jar roasted red sweet peppers; discard liquid. In a blender combine the peppers; 2 ripe large tomatoes, quartered; ⅓ cup olive oil; 1 tablespoon vinegar; 1 clove garlic, minced; and 1 teaspoon smoked paprika. Cover and blend until very smooth. Stir in1 tablespoon vinegar. Season with salt and black pepper.
1 Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Fill a large skillet half full with lightly salted water; bring to boiling. Add shrimp; cook, uncovered, for 1 minute. Remove skillet from heat. Let shrimp stand in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
2 Prepare Red Pepper–Tomato Dressing. In a large bowl toss together tomatoes, sweet pepper, onion, and cucumber. Season with salt and black pepper.
3 Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.
nutrition facts per serving: 285 cal., 14 g total fat (2 g sat. fat), 115 mg chol., 371 mg sodium, 21 g carb., 4 g fiber, 19 g pro.