| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Ripe plum tomatoes, cut into |
|
|
8 pieces each |
| 1 |
|
Bunch of watercress, washed |
|
|
and dried |
| 1 |
T |
Olive oil |
| 1/2 |
t |
Olive oil |
| 4 |
oz |
Shrimp, peeled deveined |
|
|
and cut in half crosswise |
| 1 |
t |
Tiny capers, drained |
| 1 |
t |
Fresh lemon juice |
|
|
Coarse salt to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
|
Crusty peasnt bread, toasted |
|
|
1/2" thick |
| 1 |
|
Garlic clove, halved |
INSTRUCTIONS
Most people hate to clean shrimp, but these days they're sold peeled
and deveined. Or buy a pound of shrimp when you have some extra time,
clean them and freeze in 1/4 pound portions to have on hand. It's less
expensive that way! Place tomato pieces in a bowl. Pinch off delicate
stems and leaves from bunch of watercress to measure 1/2 cup; reserve.
Heat 1 tablespoon oil in a nonstick skillet over high heat. Add
shrimp; cook 4 minutes, stirring and shaking skillet. When cooked
through, add to tomatoes. Toss capers and lemon juice with tomatoes
and shrimp. Season with salt and pepper to taste. Brush one side of
toast (crostini) with remaining teaspoon oil. Rub oiled side of toast
with garlic, cut-side down, using both halves of garlic or to taste.
Place toast in the center of a large dinner plate. Spoon shrimp and
tomatoes over toast. Top with watercress and serve immediately. Serves
one: 371 calories, 19 grams fat, 173 milligrams cholesterol. From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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