Nutrients Per Serving Calories 101 Total Fat 3g Saturated Fat 0g Cholesterol 86mg Sodium 232mg Carbohydrate 8g Dietary Fiber 1g Protein 13g
Makes 4 Servings
1 Teaspoon Olive Oil
8 Ounces Medium Raw Shrimp, Peeled and Deveined
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
3 Plum Tomatoes, Chopped (about 1 1/2 cups)
1/4 Small Red Onion, Chopped
1 Clove Garlic, Chopped
1/4 Cucumber, Peeled and Chopped
1/4 Cup Finely Chopped Jarred Roasted Red Peppers, Divided
3/4 Cup Tomato Juice
1 Tablespoon Red Wine Vinegar
1. Heat oil in medium nonstick skillet over high heat. Season shrimp with salt, if desired, and black pepper. Add to skillet; cook 3 minutes or until browned on both sides and opaque in center. Transfer to plate.
2. Combine tomatoes, onion, garlic, cucumber and half roasted peppers in food processor; process until blended. Add tomato juice and vinegar; process until smooth.
3. Divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.