| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers | 8 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 1/2 | lb | Small shrimp, peeled and |
| deveined | ||
| 2 | Cloves garlic, minced | |
| 1/2 | c | Drained canned Great |
| Northern beans | ||
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 4 | oz | Italian bread slices, 8 |
| slices toasted | ||
| 1/2-inch-thick | ||
| 8 | Fresh sage leaves | |
| optional |
INSTRUCTIONS
Heat oil in a medium nonstick skillet over medium heat. Add the shrimp, and saute 1 minute. Add garlic, and saute an additional minute or until shrimp are done. Remove shrimp mixture from skillet, and set aside. Add beans, salt, and pepper to skillet; cook over medium heat 1 minute, stirring frequently. Remove from heat, and mash beans. Spread bean mixture evenly over bread slices. Yield: 8 appetizers (serving size: 1 appetizer). Per serving: 120 Calories; 2g Fat (17% calories from fat); 10g Protein; 15g Carbohydrate; 43mg Cholesterol; 160mg Sodium NOTES : To serve, divide shrimp mixture evenly among bread slices; garnish with sage leaves, if desired. Recipe by: Cooking Light, May 1995, page 142 Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 35.7mg
Sodium: 284.5mg
Potassium: 108.6mg
Carbohydrates: 11.1g
Fiber: 1.2g
Sugar: <1g
Protein: 6.4g