| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shrimp, Low cal, Low fat |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Large shrimp; shelled and deveined |
| 2 |
md |
Cucumbers |
| 6 |
sl |
Bread |
| 2 |
ts |
Light margarine |
| 1 1/2 |
ts |
Grated parmesan cheese |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic; thinly sliced |
| 3 |
lg |
Green onions; sliced |
| 3 |
lg |
Onions; sliced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
1. Rinse shrimp with cold running water and pat dry with paper towles.
Remove peel from from cucumbers in 1 inch wide strips, leaving some green
peel between strips. Slice each cucmber length wise in half, remove seeds
from each ahlf and cut crosswise into 1/2 inch wide slices
2. Preheat broiler. Cut crusts from bread; spread with margarine and
sprinkle with parmesan cheese and parsley. Cut each slive diagonally in
half and place on cookie sheet.
3. In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic
and cook just until it begins to brown. With slotted spoon remove garlic
from skillet and discard. In oil remaining in skillet cook green onions
until golden.
4. Add shrimp, salt, pepper and cook stirring occasionally until shrimp is
pink; stir in lemon juice.
5. To shrimp mixture in skillet add cucumbers; cook stirring until
cucumbers are tender crisp.
6. While cucumbers are cooking, toast bread; place cookie sheet on rack in
broiler at closest position to the heat. Broil 1-2 minutes until golden
brown.
7. To serve, arrange shrimp mixture on 4 warm dinner plates; serve with
parmesan toast.
Notes: Calories per serving: 340 calories, 8g fat, 22% CFF
Recipe by: Good Housekeeping 365 days of Healthy Eating
Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26,
1998, converted by MM_Buster v2.0l.
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