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Shrimp Gazpacho with Grilled Asparagus

Posted Jul 28 2009 12:31am


Good Morning and Happy Monday!

Can you believe it is the last week of July already? The summer is just whizzing by and the kids only have 4 weeks until school starts. Wow! We have a few more activities coming up art and cooking classes coming up this week and a couple more golf tournaments and that will about sum up the summer stuff. Time to start planning for the fall activities.

I will back track for one minute to tell you about my awesome dinner. I have been on a real gazpacho kick lately. I picked up Gazpacho at the Chautauqua Farmer's Market a couple of times on vacation and I found it to be so refreshing and light and loaded with good stuff for me. So since I have come home, I have tried it at Central Market and made Watermelon Gazpacho and last night I made Shrimp Gazpacho which was amazing!

I had picked up Martha Stewart's Everyday Food, Great Food Fast Cookbook at the library and this recipe looked delightful. I tweaked the recipe just a bit by adding fresh dill and using fresh yellow and red bell peppers. Yum!



Shrimp Gazpacho


Ingredients

Serves 4

* 1 tablespoon olive oil
* 1 pound medium shrimp, peeled and deveined, tails removed
* Coarse salt and 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, bell peppers (we used both red and yellow peppers)
* 1 1/2 cups tomato juice
* 2 tablespoons red-wine vinegar
1 tablespoon fresh dill

Directions

1. In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season 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 remaining shrimp (reduce heat if browning too quickly).
2. In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar and dill; process until smooth. Season with salt and pepper.
3. To serve, divide tomato mixture among bowls; top with shrimp.

Grilled Asparagus

1 bunch of asparagus with the rough bottom cut off
1/2 tablespoon olive oil
sea salt
lemon

Heat grill pan over medium-high heat with oil. Grill the asparagus for 7-10 minutes or until desired al denteness.

The soup was amazing and quite filling with the addition of the shrimp and I LOVE grilled asparagus.

My kids opted to go for Shrimp, Cous Cous and Asparagus.... they don't like tomatoes so the soup was a no-go. Cous Cous is so easy- 5 minutes and I buy the whole grain cous cous and the kids love it.

Now on to today, I started it out with my absolute favorite:



Peanut Butter and Banana Raspberry on Ezekiel English Muffin

1 Food for Life Ezekiel English Muffin-- 160 calories
1 tablespoon Naturally More Peanut Butter- 85 calories
1 Banana- 76 calories
10 Raspberries- 10 calories

331 calories

The scale was up this morning, thus the calorie counting, I actually think it was a little bit of water retention but I did indulge in a No Pudge Brownie Sundae (sorry did not take a picture) while watching the Next Food Network Star... I like both Jeffrey and Melissa. It is going to be a close call.

I also had a glass of warm lemon water before eating and am going to flush the system out with water today and lay off the No Pudge Brownie Sundaes. I am going to teach Baby Boot Camp this morning, come home and work out, take Zoe down to Art Class and go explore downtown with Emmet while Zoe is at camp. So hopefully will get some walking in as well.

Off to get ready for the day and will check back later.

















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