| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Stern1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Large shrimp; cleaned 750 g |
| 2 |
ts |
Olive oil 10 mL |
| 2 |
|
Garlic cloves; minced 2 |
| 1 |
ts |
Chopped fresh rosemary or pinch dried 5 |
|
|
; mL |
| 1/4 |
ts |
Salt 1mL |
| 1/2 |
ts |
Pepper 2 mL |
| 2 |
c |
Fresh whole wheat or white breadcrumbs |
|
|
; 500mL |
| 4 |
c |
Arugula or other greens 1 L |
| 1 |
tb |
Olive oil 15 mL |
| 2 |
|
Cloves garlic; finely chopped 2 |
| 1/4 |
ts |
Hot red pepper flakes 1 mL |
| 2 |
tb |
Lemon juice 25 mL |
| 2 |
tb |
Balsamic vinegar 25 mL |
| 1/4 |
ts |
Salt 1 mL |
| 1/4 |
ts |
Pepper 1 mL |
| 1/4 |
c |
Chopped fresh parsley 50 mL |
INSTRUCTIONS
HOT GARLIC SAUCE
Cut shrimp along top to open, but do not cut through. Pat shrimp very
dry.
In bowl, combine 2 tsp/10mL olive oil, minced garlic, rosemary, salt
and pepper. Toss with shrimp.
Place breadcrumbs in large flat dish. Dip shrimp in crumbs and pat
crumbs in gently on both sides. Arrange shrimp in single layer on
baking sheets lined with parchment paper.
To prepare sauce, in a small saucepan, warm 1 tbsp/15 mL olive oil
with chopped garlic and hot pepper flakes. Add lemon juice, vinegar,
salt and pepper. Remove from heat.
Just before serving, cook shrimp in preheated 425F/220C oven for 6 to
8 minutes, until just cooked through.
Place shrimp on bed of arugula and drizzle sauce over top.
Sprinkle with parsley.
Converted by MC_Buster.
NOTES : The sauce can be drizzled over the shrimp or served as a dip
if you want to serve this as an appetizer. From More HeartSmart
Cooking With Bonnie Stern, this recipe makes 6 to 8 servings.
Converted by MM_Buster v2.0l.
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