The cover of the Food & Wine section Jan. 9 will feature an Italian-take on French onion soup. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
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
Instructions 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. Makes 2 servings.
NUTRITIONAL INFORMATION PER SERVING: 386 calories (28 percent from fat), 12 g fat (2 g saturated, 5.8 g monounsaturated), 258 mg cholesterol, 41.9 g protein, 25.9 g carbohydrates, 4.1 g fiber, 474 mg sodium.
From: The Miami Herald