Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 8 (1/2-inch-thick) slices diagonally cut French bread baguette
- 2 tablespoons olive oil
- 2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds peeled and deveined large shrimp
- 1 cup Chardonnay or other dry white wine
- 2 tablespoons lemon juice
Directions[]
- Preheat oven to 400°.
- Place bread slices in a single layer on a baking sheet.
- Bake at 400° for 6 minutes or until toasted.
- While bread toasts, heat oil in a large nonstick skillet over medium heat.
- Add asparagus, garlic, salt, and peppers; cook 2 minutes, stirring frequently.
- Add shrimp, and cook 4 minutes, stirring frequently.
- Stir in wine and juice; bring to a boil.
- Remove from heat; serve with bread slices.
Yield: 4 servings (serving size: 1 1/2 cups shrimp mixture and 2 bread slices)