11" Square Grill Pan
Chef's Silicone Basting Brush
Collapsible Serving Bowl 4 qts.
The Pampered Chef® 29 Minutes to Dinner
|4||slices (1-in./2.5-cm thick) Italian bread|
|1||tbsp plus 1/4 cup (15 mL plus 50 mL) olive oil, divided|
|1||lb (500 g) frozen medium cooked shrimp (26-30 per pound), thawed|
|2||tbsp (30 mL) snipped fresh parsley|
|1||garlic clove, pressed|
|1/2||tsp (2 mL) salt|
|1/4||tsp (1 mL) coarsely ground black pepper|
Yield: 4 servings
Nutrients per serving: Calories 330, Total Fat 19 g, Saturated Fat 2.5 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 21 g, Sodium 1020 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 3 medium-fat meat, 1/2 fat (1 carb)
Cook's Tips: Grilled bread adds great texture and smoky flavor to this salad. Thick-crusted, chewy types, such as ciabatta, will hold up well to the dressing.
Using cooked frozen shrimp saves time. Thawing shrimp overnight in refrigerator is the best. If you donít have time to thaw overnight, place into a bowl of cold water. Drain and pat dry when ready to use. For even faster preparation, buy already peeled shrimp.
This is a great recipe to showcase a high-quality, extra-virgin olive oil. The color and flavor will shine and complement the salad.