Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 c. Small individual broccoli florets rinsed
- 1 lb Shrimp in their shells
- 2 slc Good-quality Italian bread - (to 4) large, thick slices
- Â Â (preferably not the baguette variety)
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 c. Finely-julienned red or possibly yellow bell pepper
- 1 sm Garlic clove very thinly sliced
- 2 Tbsp. Dry white wine - (to 4 tbspns)
- 1/4 tsp Dry red pepper flakes
- Â Â Salt to taste
- 1/4 c. Snipped flat-leaf parsley
Direcciones
- Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or possibly till just cooked through. Drain, refresh under cool water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pcs. Lightly toast or possibly grill your bread (how many slices of bread you toast depends on the size of the bread). Center the grilled bread in the middle of two dinner plates.
- Heat a large heavy skillet till warm. Swirl in the extra virgin olive oil for 10 seconds to heat up. Add in the bell peppers and saute/fry, stirring continuously, for 1 minute or possibly till they begin to get tender. Add in the broccoli, shrimp and garlic and saute/fry briskly, tossing continuously for a minute or possibly till the shrimp are barely cooked. Add in the white wine and cook till almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.
- This recipe yields 2 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 2 servings | |
| Calories 524 | |
| Calories from Fat 277 | 53% |
| Total Fat 31.28g | 39% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 361mg | 15% |
| Potassium 720mg | 21% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.43g | 2% |
| Protein 48.24g | 77% |
