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Cook The Book: Gazpacho Risotto With Garlic Shrimp

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 plum tomatoes, halved

Olive oil

Kosher salt

1 pound medium shrimp, shelled and deveined

2 garlic cloves, minced

3 yellow bell peppers

8 large cucumbers, peeled and cut into 2-inch chunks

1 1/2 cups tomato juice

1 tablespoon sherry wine vinegar

2 tablespoons extra-virgin olive oil

6 jalapeño peppers, seeded and finely chopped

3 tablespoons minced shallots (or 1/2 red onion finely chopped)

1/8 teaspoon freshly ground black pepper

1 3/4 cups Arborio rice

1/2 cup dry sherry

2 tablespoons unsalted butter

1/4 cup chopped parsley

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