Avoiding Additives and Preservatives

Use shrimp with only salt added and make sure the bread you use has no additives or preservatives. I used Ace bread. Use fresh lemon juice and a balsamic vinegar with only naturally occurring sulfites. I use Acetia la Bonissima Balsamic Vinegar of Modena, which is imported by Sarafino.

Toss shrimp with oil, garlic, rosemary, salt and pepper

Assemble ingredients for hot garlic sauce

Lightly breaded shrimp with hot garlic sauce

Ingredients:

Shrimp

1.5 lbs (750 g) large shrimp, peeled and deveined

2 tsp (10 ml) olive oil

2 cloves garlic, minced

1 tsp (5 ml) chopped fresh rosemary, or a pinch dried

¼ tsp (1 ml) salt

½ tsp (2 ml) pepper

2 cups (500 ml) fresh whole wheat or white breadcrumbs

Hot Garlic Sauce

1 tbsp (15 ml) olive oil

2 cloves garlic, finely chopped

¼ tsp (1 ml) hot red pepper flakes

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) balsamic vinegar

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

¼ cup (45 ml) chopped parsley

Preparation:

In bowl combine 2 tsp (10 ml) olive oil, minced garlic, rosemary, salt and pepper. Toss with shrimp.

Place breadcrumbs in large, flat dish. Dip shrimp in crumbs and pat crumbs in gently on both sides. Arrange shrimp in single layer on baking sheet(s) lined with parchment paper or non-stick foil.

In small saucepan, warm 1 tbsp (15 ml) olive oil with chopped garlic and hot pepper flakes. Add lemon juice, vinegar, salt and pepper. Remove from heat.

Just before serving, cook shrimp in preheated 425 F (220 C) oven for 6 to 10 minutes or until just cooked through.

Drizzle sauce over shrimp, sprinkle with parsley and serve. Serves 6-8.

From More HeartSmart Cooking by Bonnie Stern