GRECIAN SAUCE RECIPE RECIPES

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SHRIMP GAZPACHO RECIPE: HOW TO MAKE IT



Shrimp Gazpacho Recipe: How to Make It image

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 399mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 10g protein. Diabetic Exchanges 1 lean meat

FIVE-CHEESE RIGATONI RECIPE: HOW TO MAKE IT



Five-Cheese Rigatoni Recipe: How to Make It image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Dinner    Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

  • Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 586mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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