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

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.

Lose the leftovers: Hot pepper shrimp 12/18/12 [Last modified: Wednesday, December 12, 2012 1:13pm]

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