Monday, November 27, 2006
RECIPE of the Week - 11/27/2006
With the Thanksgiving week over, I'm returning to the recipe of the week format. I'm sure we are all fairly sick of turkey at this point, so I'm giving you a recipe that isn't poultry related.
Butterfly Shrimp Parmesan
1 ½ pounds large shrimp
1 cup (4 ounces) shredded Parmesan Cheese
¼ cup Italian seasoned dry bread crumbs
2 tablespoons unsalted butter substitute
¾ cup chopped red bell pepper
½ cup thinly sliced green onions
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper flakes or to taste
1/3 cup minced fresh parsley
6 tablespoons 2 percent low fat milk
Peel the shrimp, leaving the tails on. Then butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein.
In a small bowl, toss the cheese with the breadcrumbs and set aside.
In a large nonstick skillet, melt the butter over medium-high heat. Once the butter is hot, add the bell pepper, green onions, garlic and red pepper flakes and cook for 5 minutes or until soft.
Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque. Stir in the parsley.
In a small saucepan, bring the milk just to a boil, and then stir into the shrimp mixture. Stir in the cheese mixture and cook until the cheese is melted.
Garnish with freshly chopped parsley and a lemon twist!
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