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Grains Italian Appetizer-e 2 Servings

INGREDIENTS

2 c Small broccoli florets
rinsed
1 lb Shrimp in shells
2 Italian bread, up to 4
large thick slices
1/4 Extra virgin olive oil
1/2 c Seeded red or yellow bell
pepper finely julienned
1 Clov garlic, peeled very
thinly sliced
2 T Dry white wine, up to 4
1/4 t Dried red pepper flakes
Salt
1/4 c Flat leaf parsley, snipped
with scissors

INSTRUCTIONS

Bring a pot of salted water to a boil and boil the broccoli, over high
heat, uncovered for a minute or until just cooked through. Drain,
refresh under cold water and pat dry. Peel the shrimp cut through the
indentation in the back, devein if the back looks dirty, halve then
cut them cross-wise into 1-inch pieces. Lightly toast or grill your
bread how many slices of bread you toast depends on the size of the
bread. Center the grilled bread in the middle of two dinner plates.
Heat a large heavy skillet until hot. Swirl in the olive oil for 10
seconds to heat up. Add the bell peppers and saute, stirring
continuously, for 1 minute or until they begin to get tender. Add the
broccoli, shrimp and garlic and saute briskly, tossing continuously
for a minute or until the shrimp are barely cooked. Add the white  wine
and cook until almost evaporated. Stir in the red pepper, season  to
taste with salt and remove from the heat. Stir in the parsley and
spoon over the bruschetta.  Yield: 2 servings Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights  Reserved  MC Busted by Gail Shermeyer
<4paws@netrax.net> by TVFN Website on May  11, 1997  Recipe by: COOKING
MONDAY TO FRIDAY SHOW #MF6686 Posted to MC-Recipe  Digest V1 #607 by
4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 146.8mg
Potassium: 60.3mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: <1g


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