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Categories:Viewed: 73 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined, tails removed (see note below)
- Coarse salt and fresh ground pepper
- 6 plum tomatoes, chopped (about 3 cups)
- 1/2 small red onion, chopped
- 2 garlic cloves, chopped
- 1/2 cucumber, peeled and chopped
- 1/2 cup finely chopped jarred roasted bell peppers (we used both red and yellow peppers)
- 1 1/2 cups tomato juice
- 2 tablespoons red-wine vinegar
Method
- In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom of the pan.
- Season the shrimp with salt and pepper.
- Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes.
- Transfer to a plate; repeat with the remaining shrimp (reduce the heat if browning too quickly).
- In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined.
- Add the tomato juice and vinegar; process until smooth.
- Season with salt and pepper.
- To serve, divide the tomato mixture among the bowls; top with the shrimp and the remaining roasted peppers.
- Peel the shrimp and remove the tail.
- Make a shallow incision down the middle of the back with a sharp knife; scrape (or pull) out the dark vein.
