Sauteed Shrimp with Chilled Gazpacho & Radish Salad

May 12, 2023May 12, 20230 2
Sauteed Shrimp with Chilled Gazpacho & Radish Salad - A Refreshing Summer Delight
in Seafood

Prep

20 min

Cook

5 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 shrimp , peeled & deveined
1 red pepper
1 yellow pepper
3 vine-ripened tomatoes
1/2 cucumber
1/4 red onion
2 cups tomato juice
1/4 cup white wine vinegar
1 lemon , juice of
2 tablespoons Worcestershire sauce
2 dashes Tabasco sauce
1/4 cup daikon radishes or 1/4 cup alfalfa sprout , chopped
1/4 cup radish , julienne
1/8 cup shiitake mushroom , julienne
1/4 cup snow peas , julienne
1 teaspoon basil
2 tablespoons rice wine vinegar
1 dash olive oil
1 teaspoon fresh ginger , finely chopped
season with salt & pepper

Nutrision Information

Servings Per Recipe
2
Calories
323
Sugar
10g
Fat
9g
Sauteed Shrimp with Chilled Gazpacho & Radish Salad is a refreshing summer delight that combines fresh, juicy vegetables and lean protein to create a light and flavorful main course. The chilled gazpacho is packed with vine-ripened tomatoes, cucumbers, and red peppers, making it a great source of antioxidants and vitamins. The sauteed shrimp provide a lean protein source that's also high in omega-3 fatty acids. The radish salad and pepper-tomato-cucumber mixture add texture and crunch to the dish, while the basil and ginger add an extra dose of flavor. This dish is perfect for a warm summer evening meal or as part of a light lunch spread.

Instructions

1.In a mixing bowl, combine tomato juice, white wine vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, chopped radishes, and basil. Mix well and season with salt and pepper. Chill in the fridge for at least an hour.
2.In a large skillet, saute the shrimp with olive oil and fresh ginger for 2-3 minutes until they are pink and cooked through.
3.In a separate mixing bowl, toss together the red and yellow peppers, vine-ripened tomatoes, cucumber, and red onion. Season with salt and pepper, and dress with rice wine vinegar. Mix well and set aside.
4.In another bowl, combine julienne-cut radishes, shiitake mushrooms, and snow peas. Dress with rice wine vinegar and season with salt and pepper.
5.To plate, first pour chilled gazpacho into bowls. Then, place the sauteed shrimp in the center of the bowl. Surround the shrimp with the radish salad and the pepper-tomato-cucumber mixture. Serve immediately.

PROS

This dish is light, refreshing, and is packed with fresh vegetables and lean protein.
It’s perfect for a summer evening meal or as a starter course for a dinner party.

Gazpacho is an excellent source of vitamins and antioxidants, while the shrimp provides lean protein and omega-3 fatty acids.

CONS

This dish may not be suitable for those with shellfish allergies, and it can be relatively high in sodium due to the salt content of the gazpacho recipe.

The dish may not be as satisfying for those who are accustomed to heartier main courses or those who prefer meat-based protein sources.

HEALTH & BENEFITS

This dish is packed with fresh vegetables, lean protein, and healthy seasonings such as ginger and garlic.
Gazpacho is an excellent source of antioxidants that help reduce inflammation and lower the risk of chronic diseases such as heart disease and cancer. The shrimp is an excellent source of lean protein and omega-3 fatty acids, which can help reduce inflammation and lower the risk of cardiovascular disease.

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