| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Appetizer-e |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Small broccoli florets, rinsed |
| 1 |
lb |
Shrimp in shells |
| 2 |
sl |
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 |
sm |
Clov garlic, peeled, very thinly sliced |
| 2 |
tb |
Dry white wine, (up to 4) |
| 1/4 |
ts |
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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