Bronzed Shrimp w/ Cheese Toasts & Salad
Dinner for 6; approximately 364 calories per serving
96 medium-large shrimp, shelled, tails left on
Olive oil spray
2 tablespoons Chef Paul Prudhomme's Seafood Magic
Thoroughly mix Seafood Magic into shrimp. Add three 2-second sprays of olive oil spray, blending into shrimp between each spray. Mix all together.
Preheat a large Teflon skillet. In batches, so all shrimp touch the skillet surface, place a single layer of shrimp in pan and cook over high heat about 1 minute on each side, until just pink. Remove from pan as soon as cooked.
Cheese Toasts
24 thin slices French Bread
6 teaspoons diet margarine
6 ounces low-moisture, part skim Mozzarella cheese
Spread 1/4 teaspoon margarine on each slice of bread, cover with 1/4 ounce cheese, and place under broiler for 3 minutes, or until brown and bubbly.
Salad with Creamy Dressing
12 cups salad greens
2 cups defatted chicken stock
2 tablespoons all purpose flour
2 teaspoons dry mustard
3 tablespoons cider vinegar
3 tablespoons white wine vinegar
5 ounces low-fat cottage cheese
1/2 teaspoon minced garlic
1/2 teaspoon dill weed
1/4 teaspoon thyme
Scant 1/4 teaspoon savory
1 tablespoon soy sauce
2 packets Equal
Place 1 and 1/2 cups stock in a small saucepan and bring to a boil over high heat. In a small bowl stir flour into remaining 1/2 cup stock. Slowly stream the flour/stock mixture into the stock in the saucepan, whisking steadily. Continue cooking and whisking over high heat until mixture is
slightly thick and very foamy, about 7 minutes. Remove from heat, pour into a flat pan and refrigerate.
Place the mustard, both vinegars and cottage cheese in blender and process until thick and creamy, about 20 seconds. Add garlic, dill weed, thyme and savory and blend again. Add 1/2 cup chicken stock mixture to the blender while processing. Blend thoroughly, add another 1/2 cup stock
mixture, soy sauce, and Equal. Blend thoroughly. Allow about 5 tablespoons of dressing per salad.
Copyright by Chef Paul Prudhomme
