This savory nutty baked shrimp dinner takes less than 15 minutes to make. It’s a quick, light dinner with a cooking method that leaves the shrimp juicy, firm and flavorful. Crunchy walnut and grated Parmesan cheese provide texture and flavor.
Short cut elbow macaroni is used in the side dish. The spinach is added just before the pasta is drained so it just wilts, which is all the cooking it needs. Many Roman recipes reflect the times when the Mediterranean was controlled by Rome. Raisins in this dish are an example of Middle Eastern influence.
Helpful Hints:
• Any type of small pasta or leftover pasta pieces can be used.
• Buy peeled and deveined shrimp for easy preparation.
NUTTY BAKED SHRIMP
Yield 2 servings. Recipe by Linda Gassenheimer.
3/4 pound large shrimp, peeled and deveined
2 tablespoons plain breadcrumbs
Salt and fresh ground black pepper
1 teaspoon olive oil
1/4 cup not-salt-added chicken broth
2 tablespoons grated Parmesan cheese
2 tablespoons broken walnuts
Preheat oven to 350 degrees. Place shrimp in a small baking dish just large enough to hold them in one layer. Sprinkle with breadcrumbs and salt and pepper to taste. Toss to make sure shrimp are coated with breadcrumbs. Drizzle oil over shrimp. Pour chicken broth into baking dish and bake for 10 minutes. Remove from the oven and turn on broiler. Sprinkle Parmesan cheese and walnuts on top. Place under broiler, about 5 inches from the heat, for 1 minute. Watch carefully. The topping will brown quickly. Remove from broiler and serve with the pasta dish.
Per serving: 263 calories (32% from fat), 9.5 g fat (1.6 g saturated, 2.9 g monounsaturated), 280 mg cholesterol, 39 g protein, 6.4 g carbohydrates, 0.8 g fiber, 353 mg sodium.
