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Friday, March 20, 2009

Scampi Gratin with Arugula Salad

Scampi Gratin with Arugula Salad

From Redbook

This recipe has been tested by Redbook

If your pantry's stocked, all you need is a few fresh items for this easy, delicious shrimp dinner.

Serves: 4

Nutritional Information
(per serving)

Total Fat18g
Saturated Fat--
Total Carbohydrate23g
Dietary Fiber--


Scampi Gratin:

  • 24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed
  • 4 slice(s) white bread, crusts torn into pieces
  • 1/4 cup(s) marinated sun-dried tomatoes, drained, minced
  • 1/4 cup(s) finely chopped fresh basil
  • 6 tablespoon(s) grated Parmesan cheese
  • 1 tablespoon(s) capers, drained, chopped
  • 1 teaspoon(s) garlic paste
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/4 cup(s) extra-virgin olive oil
  • Lemon wedges

Arugula Salad:

  • 8 cup(s) baby arugula
  • 1 1/2 cup(s) jarred roasted red and yellow bell pepper strips
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) fresh lemon juice
  • 1/2 teaspoon(s) kosher salt
  • Freshly ground pepper to taste


  • 1. Arrange oven rack in upper third of oven; heat oven to 400 degrees F. To butterfly shrimp, lay shrimp flat on a work surface. Make a deep slice with the tip of a knife into shrimp, following the curve where the vein was removed and cutting about 3/4 of the way through the meat. Spread incision open and flatten slightly with fingertips, keeping shell intact underneath.
  • 2. Pulse bread in a food processor until coarse crumbs form; transfer to a bowl. Stir in sun-dried tomatoes, basil, 4 tablespoons of the Parmesan, capers, garlic paste, and pepper until combined.
  • 3. Brush a baking sheet with 1 tablespoon of the oil. Stuff each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere; transfer to baking sheet. Drizzle the remaining oil over shrimp, then sprinkle with the remaining Parmesan. Bake 5 minutes. Shut off oven and turn broiler to high. Broil shrimp until stuffing is browned, about 2 minutes. Serve with lemon wedges and Arugula Salad.
  • 1. Arugula Salad: Toss arugula and roasted red and yellow bell pepper strips with olive oil, fresh lemon juice, kosher salt, and freshly ground pepper to taste.

    Each serving of arugula salad: 102 calories, 7g fat, 1g protein, 11g carbohydrates.


Posted by smartypantz32 :: 5:25 AM :: 0 Comments:

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