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feeling challenged (post 19 of a 52 recipe resolution)

July 29, 2013

Summer isn’t the time that I spend a lot of time inside preparing big meals.  Do you?  I want to be outside doing just about anything.  And honestly, I’m feeling really challenged lately to cook “real” meals for anyone, but especially on any of the nights that I’m home by myself.  Mike is generally out of town two or three nights a week and cooking for one isn’t fun plus it leaves too many left-overs.  I try to have dinner with friends once a week and a couple of weeks ago I made this Gazpacho.  I liked that I could make everything ahead and I was able to easily transport the soup in a Ball canning jar.  I packed the shrimp separately and we added them when we poured the soup.  The shrimp made a simple soup feel a bit more special.  It was my idea of a perfect summer night – a glass of wine with friends on their balcony enjoying the lake and city views and dinner upstairs on the roof deck.

Any ideas for cooking for one, without a lot of left-overs?

Gazpacho with Lemon Garlic Shrimp
slightly adapted from Cooking Light
4 servings, about 1 cup each

1 – 10 oz container grape tomatoes, divided
1 medium cucumber, peeled and seeded and sliced so you have 1-1/2 cups, divided
1 cup diced red bell pepper, divided
3/4 cup diced Vidalia onion, divided
3 tbsp. extra-virgin olive oil, divided
2 tbsp. champagne vinegar
5/8 tsp salt, divided
1/2 tsp black pepper, divided
3 cloves garlic
1 – 28 oz can San Marzano tomatoes, drained
2 tbsp. fresh lemon juice, divided
1 tsp minced fresh garlic
20 medium shrimp, peeled and deveined

For the Gazpacho:
Cut 8 grape tomatoes into quarters.  Combine quartered tomatoes, 1/4 cup sliced cucumber, 1/4 cup bell pepper and 1/4 cup onion in a small bowl and set aside.

Combine remaining grape tomatoes, cucumber, bell pepper and onion in the bowl of a food processor.  Add 2 tbsp. olive oil, champagne vinegar, 1/2 tsp salt, 1/4 tsp pepper, garlic cloves, canned tomatoes and 1 tbsp. fresh lemon juice.  Pulse until almost smooth.  Pour into a bowl and refrigerate at least 25 minutes.

For the shrimp:
Combine remaining 1 tbsp. oil, lemon juice, minced garlic, 1/4 pepper, 1/8 tsp salt and shrimp in a medium bowl.  Heat a large non-stick skillet over medium-high heat.  Add shrimp mixture to the pan and cook three minutes, stirring occasionally and  turning shrimp about half-way through.

Place about one cup soup into each bowl, dividing shrimp evenly and top with 1/4 of the diced cucumber mixture.

city view

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