Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.