Recipe: Gazpacho Shrimp with Spanish Rice

Gazpacho Shrimp
Serves 2

1 each Roma tomato, seeds removed, diced
1 tablespoon red onions, diced
2 tablespoons cucumbers, diced
2 tablespoons red bell peppers, diced
1 tablespoon green bell peppers, diced
1 sprig parsley, chopped
1 teaspoon minced garlic
1 pinch salt and pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup SPANISH RICE
1/2 cup white wine
1 tablespoon red wine vinegar
1 pinch salt and pepper
1 cup heavy cream
10 each shrimp, large, 16-20 count, peeled and deveined

Combine the first 10 ingredients in a bowl and blend. Allow to rest for an hour at room temperature. Begin the Spanish Rice (recipe below) This will take a total of 45 minutes. Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half. Then add the heavy cream and reduce again by half. Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done. Add the room temperature veggies to the pan and cook to heat through. Serve over Spanish Rice. Good with a margarita!

Spanish Rice
Serves 4
A must with southwestern dishes of all kinds. This recipe is simple to make and holds up well in the refrigerator for leftovers.

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

In a saucepan that has a tight fitting cover, melt the butter and saut the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid. Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Stir in the tomatoes and peppers and serve.