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Active Time: 40 Minutes
Total Time: 1 Hour
Yield: 4 servings
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Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup.
Make Ahead Tip: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day. |
RECIPE INGREDIENTS
| 4 medium yellow tomatoes (1 pound), seeded and finely chopped |
| 1 yellow bell pepper, finely chopped |
| 1 medium cucumber, peeled, seeded and finely chopped |
| 1 stalk celery, finely chopped |
| 1/2 small red onion, finely chopped |
| 2 tablespoons minced fresh chives |
| 2 tablespoons white-wine vinegar |
| 2 tablespoons lemon juice |
| 1 tablespoon worcestershire sauce |
| 1/2 teaspoon freshly ground pepper |
| 1/4 teaspoon salt |
| Several dashes hot sauce, to taste |
| 1 pound raw shrimp (21-25 per pound), peeled and deveined |
| 2 cloves garlic, minced |
| 2 tablespoons minced fresh thyme |
Tip: To oil a 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). |
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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.
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Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
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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.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 4 servings
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| Carbohydrates, Total: |
10g |
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