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Name: Shrimp with Parmesan Toast
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Black Pepper ground; 1 lb Large shrimp; shelled and; 2 tb Lemon juice; 2 md Cucumbers; 1 1/2 ts Grated Parmesan cheese; 1 tb Parsley chopped; 1 tb olive oil; 1 Clove garlic; thinly sliced; 6 sl Bread; 3 lg Green onions; sliced; 2 ts Light margarine; 3 lg Onions; sliced; 1/2 ts Salt

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INGREDIENTS

1/4 ts Black Pepper ; ground
1 lb Large shrimp; shelled and
2 tb Lemon juice
2 md Cucumbers
1 1/2 ts Grated Parmesan cheese
1 tb Parsley ; chopped
1 tb olive oil
1 Clove garlic; thinly sliced
6 sl Bread
3 lg Green onions; sliced
2 ts Light margarine
3 lg Onions; sliced
1/2 ts Salt

Servings

INSTRUCTIONS

1. Rinse shrimp with cold running water and pat dry with paper towles. Remove peel from from cucumbers in 1 inch wide strips, leaving some green peel between strips. Slice each cucmber length wise in half, remove seeds from each ahlf and cut crosswise into 1/2 inch wide slices 2. Preheat broiler. Cut crusts from bread; spread with margarine and sprinkle with parmesan cheese and parsley. Cut each slive diagonally in half and place on cookie sheet. 3. In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic and cook just until it begins to brown. With slotted spoon remove garlic from skillet and discard. In oil remaining in skillet cook green onions until golden. 4. Add shrimp, salt, pepper and cook stirring occasionally until shrimp is pink; stir in lemon juice. 5. To shrimp mixture in skillet add cucumbers; cook stirring until cucumbers are tender crisp. 6. While cucumbers are cooking, toast bread; place cookie sheet on rack in broiler at closest position to the heat. Broil 1-2 minutes until golden brown. 7. To serve, arrange shrimp mixture on 4 warm dinner plates; serve with parmesan toast. Notes: Calories per serving: 340 calories, 8g fat, 22% CFF Recipe by: Good Housekeeping 365 days of Healthy Eating Posted to EAT-LF Digest by RecipeLu on Sep 26, 1998,

NOTES

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Shrimp with Parmesan Toast

1/4 ts Black Pepper ground
1 lb Large shrimp; shelled and
2 tb Lemon juice
2 md Cucumbers
1 1/2 ts Grated Parmesan cheese
1 tb Parsley chopped
1 tb olive oil
1 Clove garlic; thinly sliced
6 sl Bread
3 lg Green onions; sliced
2 ts Light margarine
3 lg Onions; sliced
1/2 ts Salt

1. Rinse shrimp with cold running water and pat dry with paper towles.  Remove peel from from cucumbers in 1 inch wide strips, leaving some green  peel between strips. Slice each cucmber length wise in half, remove seeds  from each ahlf and cut crosswise into 1/2 inch wide slices    2. Preheat broiler. Cut crusts from bread; spread with margarine and  sprinkle with parmesan cheese and parsley. Cut each slive diagonally in  half and place on cookie sheet.    3. In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic  and cook just until it begins to brown. With slotted spoon remove garlic  from skillet and discard. In oil remaining in skillet cook green onions  until golden.    4. Add shrimp, salt, pepper and cook stirring occasionally until shrimp is  pink; stir in lemon juice.    5. To shrimp mixture in skillet add cucumbers; cook stirring until  cucumbers are tender crisp.    6. While cucumbers are cooking, toast bread; place cookie sheet on rack in  broiler at closest position to the heat. Broil 1-2 minutes until golden  brown.    7. To serve, arrange shrimp mixture on 4 warm dinner plates; serve with  parmesan toast.    Notes: Calories per serving: 340 calories, 8g fat, 22% CFF    Recipe by: Good Housekeeping 365 days of Healthy Eating    Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Sep 26,  1998,

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 4 servings

Calories: 160
Calories from Fat: 33 (21%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0.4mg		0 %
Sodium 311.7mg		11 %
Potassium 305.1mg		8 %
Total Carbohydrate 28.8g		8 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 26.6g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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