Lose the leftovers: Hot pepper shrimp
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.
Source: Miami Herald
Copyright: For copyright information, please check with the distributor of this item, McClatchyTribune.
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. Makes 2 servings.
Serve with your favorite salad.