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Shrimp and Piquillo Peppers

Photo: Leigh Beisch
Yield 4 servings (serving size: 3/4 cup shrimp mixture and 1 slice bread)
Prep: 15 minutes; Cook: 12 minutes. Piquillo peppers are sweet, delicate Spanish peppers found jarred in the specialty section of the supermarket. Sautéed with shrimp and sherry, they make a sauce perfect for mopping up with crusty, toasted bread.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (3/4-inch-thick) slices crusty bread
  • 6 large garlic cloves, minced
  • 1 bay leaf
  • 1 pound frozen peeled deveined medium shrimp, thawed
  • 1 cup jarred piquillo peppers, cut into thin strips, rinsed, and drained
  • 1/3 cup sherry (such as a fino)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 351
  • fat 9 g
  • satfat 1 g
  • monofat 6 g
  • polyfat 1 g
  • protein 30 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 221 mg
  • iron 6 mg
  • sodium 877 mg
  • calcium 76 mg

How to Make It

  1. Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.

  2. In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.