Thursday, February 17, 2011
Dinner for One
When E is out of town, I get a little lazy with my cooking sometimes. I try to eat well, but cooking for one has never been my favorite thing. I tend to stick to things that are fast and portable, and that doesn't always equal delicious. In this case, however, it does. This little dish is like eating a big bowl of shrimp scampi without needing a fork. Plus, the added nutritional punch from the spinach and whole grain won't leave you feeling as guilty as a big buttery bowl of pasta might. Not that butter or pasta has ever made me feel guilty, but you know what I'm saying.
Shrimp and Spinach Scampi Toasts
1/4 lb. shrimp, shelled and cleaned
1 cup baby spinach
1 clove garlic, minced
2 Tbls. unsalted butter at room temperature
2 Tbls. fresh parsley, chopped
1/4 tsp. red pepper flakes
salt and pepper
small whole wheat baguette
Preheat oven to 425 degrees. In a small bowl, blend butter with garlic and parsley until well combined. Place spinach and shrimp in a small baking dish and season well with salt and pepper. Dot with butter mixture and bake until cooked through, about 5-7 minutes.
Slice baguette in half lengthwise and toast under broiler until golden. Top with shrimp, garnish with red pepper flakes and a squeeze of lemon juice. Pour any butter that remains in the baking dish over the toast.
* Also, Pretty Please take a moment to vote for my Pom-Filled Dark Chocolate Cupcakes in the POM Wonderful Contest! I'd appreciate it as always!
This post is linked to:
Fresh Clean And Pure Friday
I'm Lovin' It Fridays