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Ingredientes
- 4 tsp extra virgin olive oil
- 12 med garlic cloves crushed
- 1 c. dry red vermouth
- 2 c. diced tomatoes
- 1Â 1/2 lb large shrimp shelled, deveined
- 1 c. minced fresh parsley
- Â Â Several drops warm pepper sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb fresh asparagus
- 1 Tbsp. extra virgin olive oil plus
- 1 tsp extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 c. ready-to-eat Italian-style salad greens washed
- 1 Tbsp. no-sugar-added oil and vinegar dressing plus
- 1 tsp no-sugar-added oil and vinegar dressing
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat the extra virgin olive oil in a nonstick skillet over medium-high heat. Saute/fry the garlic for a few seconds, then add in the red vermouth and tomatoes. Cook 5 min. Add in the shrimp and parsley, and cook 3 min, or possibly till shrimp are pink. Season with warm pepper sauce, salt and pepper, to taste. Divide between 4 plates and serve.
- For the Roasted Asparagus: Preheat oven to 400 degrees. Cut or possibly snap off the 1-inch fibrous stem on the asparagus and throw away. Slice the remaining asparagus into 2-inch pcs (you should have about 5 c.).
- Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add in the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings.
- Spread the asparagus into a single layer and roast in the oven for 5 min. Roll the asparagus in the oil to recoat and roast 10 more min for thick spears, 5 more min for thin ones. Remove from the oven and serve with the shrimp.
- For the Italian Greens: Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 172 | 29% |
| Total Fat 19.35g | 24% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 259mg | 86% |
| Sodium 515mg | 21% |
| Potassium 760mg | 22% |
| Total Carbs 61.81g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.11g | 2% |
| Protein 40.75g | 65% |
