Shrimp is not for wimps

I am telling you Interweb, I am hanging on to summer as long as I can!  I made this dish on a hot, summer night and it was light, fast and fantastic. I found this when I was searching for a good gazpacho recipe. I love gazpacho – a cold soup made entirely of vegetables, it is a welcome meal on a warm day.

Shrimp often gets a bad rap for the amount of cholesterol it contains and while this is true, it does have some positive attributes that make it a welcome addition to a well-rounded diet.  The cholesterol it contains does raise LDL levels (bad), but it raises HDL levels more (good). On an even better note, shrimp is known to lower triglyceride levels.

Shrimp is surprisingly high in tryptophan – yes, that same amino acid that turkey gets flack for.  It is also high in B12 and omega-3 fatty acids, which aid in lowering cardiovascular disease risk.  There is an excellent amount of selenium in shrimp, which plays along with the omega-3s as well to protect the body against cancer.

Ready for fall already?  My favorite cookie recipe is coming on the first day of fall! Don’t miss it!

Grilled Shrimp Gazpacho

(From Coastal Living, July 2007, found on MyRecipes.com)

Ingredients:

  • 1 garlic clove, chopped
  • 1/2 yellow bell pepper, cut into pieces
  • 1/2 red bell pepper, cut into pieces
  • 1/2 English cucumber, cut into pieces
  • 1/2 small sweet onion, cut into pieces
  • 1/4 cup loosely packed fresh basil
  • 1 tablespoon seafood seasoning
  • 3 tablespoons fresh lemon juice
  • 3 yellow tomatoes, seeded and cut into pieces
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper

Directions:

Combine garlic and next 7 ingredients in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes to food processor, and process until almost smooth. Stir tomatoes into vegetable mixture. Cover and chill until ready to serve.

Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5 minutes or until done. Pour soup into bowls; top with shrimp.

(NutsNote: be sure to let the gazpacho sit for at least a half hour to let the flavors blend well)

To your health,

Megan