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December 12, 2012

Bread adds heartiness to spicy shrimp tapas

By Linda Gassenheimer The Miami Herald

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.

HELPFUL HINTS

To quickly chop parsley, snip the leaves off the stem with scissors.

Any type of lettuce can be used.

COUNTDOWN

Make salad.

Make shrimp.

SHOPPING LIST

To buy: 1 small loaf country bread, 1 jar red pepper flakes, 3/4 pound peeled shrimp, 1 small bunch parsley, 2 medium Belgium endive, can or bottle roasted red peppers.

Staples: Olive oil, garlic, salt, black peppercorns.

HOT PEPPER SHRIMP

Serves 2

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.

ROASTED RED PEPPER AND ENDIVE SALAD

Serves 2

21/2 cups sliced Belgium endive

1/2 cup drained roasted red peppers (canned or bottled)

2 teaspoons olive oil

Salt and freshly ground pepper

Place sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add.

Drizzle with olive oil and add salt and pepper to taste. Toss well.

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