jillpickle: I wanted to make a tasty but low fat meal so I got out my old Cooking Light cookbook. Both recipes were fast and easy and turned out well. The crispy shrimp taste rich and buttery and the polenta and sauce compliment each other. For the mushroom sauce, I deviated from the recipe and added a whole can of chopped tomatoes. I ended up with too much liquid in the sauce as a result so I just let it simmer and cooked most of the liquid off. I think the sauce is more flavorful as a result. I also added ‘tame’ portobellas instead of the ‘wild’ shiitake mushrooms which we couldn’t find. Asparagus roasted in the oven completed a yummy meal! Here is the Shrimp recipe;
Lemon Garlic Shrimp
Prep: 10 minutes Cook: 15 minutes
1 ½ pounds medium shrimp, peeled and deveined
½ cup breadcrumbs
3 Tablespoons finely chopped parsley
1 teaspoon grated lemon rind
¼ teaspoon salt
3 large garlic cloves, minced
2 Tablespoons fresh lemon juice
4 teaspoons olive oil
- Preheat oven to 400 degrees.
- Coat 4 individual gratin dishes or 1 large one and place shrimp in.
- Combine breadcrumbs and next 4 ingredients in a bowl; stir in lemon juice and oil. Sprinkle bread crumb mixture over the shrimp. Bake for 15 minutes at 400 degrees until shrimp are done or breadcrumbs are lightly browned.