Quick Fix for 2

Bread adds heartiness to spicy shrimp tapas

December 18, 2012 

FOOD QUICKFIX MI

Hot Pepper Shrimp, with Roasted Red Pepper and Endive Salad. (Marice Cohn Band/Miami Herald/MCT)

MARICE COHN BAND — MCT

  • Roasted Red Pepper and Endive Salad 2 1 / 2 cups sliced Belgium endive 1 / 2 cup drained roasted red peppers (canned or bottled) 2 teaspoons olive oil Salt and freshly ground pepper PLACE sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add. Drizzle with olive oil and add salt and pepper to taste. Toss well. Yield: 2 servings PER SERVING: 63 calories (68 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), 0 cholesterol, 1.2 g protein, 4.3 g carbohydrates, 2.8 g fiber, 15 mg sodium.
  • Hot Pepper Shrimp 4 large slices country bread 1 tablespoon olive oil Pinch red pepper flakes 3 / 4 pound peeled shrimp 3 large garlic cloves, crushed 2 tablespoons chopped fresh parsley Salt and freshly ground pepper TOAST bread and place on 2 dinner plates. Heat a nonstick skillet over medium-high heat. Add olive oil and pepper flakes. When oil is hot, add shrimp and garlic. Toss shrimp in oil for 2 to 3 minutes, until no longer translucent. Remove from heat and sprinkle with parsley and salt and pepper to taste. Spoon over bread along with pan juices. Yield: 2 servings PER SERVING: 386 calories (28 percent from fat), 12 g fat (2 g saturated, 5.8 g monounsaturated), 258 mg cholesterol, 41.9 g protein, 25.9 g carbohydrates, 4.1 g fiber, 474 mg sodium.

Hot, spicy shrimp with lots of garlic is popular as tapas. It’s normally served on its own, but by adding thick country bread and a quick salad, it becomes an entire meal.

Belgium endive, sometimes called chicory, is a small, compact head of lettuce that is creamy white. It has tightly packed leaves and can be cleaned by wiping the outer leaves with a damp paper towel. The leaves will turn brown if soaked in water.

This meal contains 448 calories per serving with 34 percent of calories from fat.

Helpful hints

• To quickly chop parsley, snip the leaves off the stem with scissors.

• Any type of lettuce can be used.

Countdown

• Make salad.

• Make shrimp.

Shopping list

To buy: 1 small loaf country bread, 1 jar red pepper flakes, 3 / 4 pound peeled shrimp, 1 small bunch parsley, 2 medium Belgium endive, can or bottle roasted red peppers.

Staples: Olive oil, garlic, salt, black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com

For a printable copy of the recipes, click the links:

Hot Pepper Shrimp

Roasted Red Pepper and Endive Salad

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