| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1/2 |
lb |
Small shrimp, peeled and deveined |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Drained canned Great Northern beans |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
oz |
Italian bread slices, (8 slices) toasted (1/2-inch-thick) |
| 8 |
sm |
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.
A Message from our Provider:
“If God is your Copilot – swap seats!”