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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This classic topping is famous for being rich like its namesake. But here only the flavor is extravagant, not the calories. Ingredients:
1/2 pound large uncooked shrimp, shelled, deveined |
1 tablespoon olive oil |
6 large garlic cloves, chopped |
1 bunch green onions, chopped |
1/2 10-ounce package ready-to use fresh spinach leaves, stemmed if desired |
1 bunch basil leaves, coarsely chopped |
2 tablespoons grated romano cheese |
1/2 teaspoon hot pepper sauce (such as tabasco) |
1/2 teaspoon (or more) white wine vinegar |
3 tablespoons pernod or other anise-flavored liqueur |
Directions:
1. Preheat oven to 450°F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
2. Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
3. Bake until shrimp are just cooked through, approximately 8 minutes.
4. Per Serving: calories, 380; fat, 19 g; Sodium, 300 mg; Cholesterol, 147 mg Nutritional analysis provided by Bon Appétit
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