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Prep Time: 60 Minutes Cook Time: 7 Minutes |
Ready In: 67 Minutes Servings: 6 |
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From Cooking Light. Serving size: 5 oz. shrimp mixture and 1 oz. bread. Per serving: 352 calories, 11.8 g fat, 37.6 g protein, 19.5 g carb, 2 g fiber, 259 mg cholesterol. Ingredients:
3 1/2 tablespoons extra virgin olive oil |
6 garlic cloves, peeled |
1 cup coarsely chopped green onion |
1 cup coarsely chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon crushed red pepper flakes |
2 1/4 lbs large shrimp, peeled and deveined |
1/3 cup dry white wine |
6 ounces sourdough bread (torn into six 1 oz. pieces) or 6 ounces french bread (torn into six 1 oz. pieces) |
Directions:
1. Add olive oil and garlic to a food processor; process until the garlic is finely chopped, scraping sides of bowl occasionally.
2. Add in green onions and parsley; pulse until minced.
3. Transfer garlic mixture into a large bowl; add in 1/2 teaspoon salt, black pepper, red pepper, and shrimp; toss well to coat.
4. Transfer shrimp mixture to a shallow roasting pan; add in the wine.
5. Bake in a 500° oven for 7 minutes or until shrimp are done, stirring once.
6. Serve with bread.
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