© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Donavon
1 pound large shrimp, shelled and deveined
2 medium cucumbers
6 slices bread
2 teaspoons light margarine
1 ½ teaspoon grated parmesan cheese
1 tablespoon parsley, chopped
1 tablespoon olive oil
1 clove garlic, thinly sliced
3 large green onions, sliced
3 large onions, sliced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice
Rinse shrimp with cold running water and pat dry with paper towels. Remove peel from from cucumbers in 1 inch wide strips, leaving some green peel between strips. Slice each cucumber length wise in half, remove seeds from each half and cut crosswise into ½ inch wide slices
Preheat broiler. Cut crusts from bread; spread with margarine and sprinkle with parmesan cheese and parsley. Cut each slice diagonally in half and place on cookie sheet.
In nonstick 12 inch skillet, heat olive oil over medium heat. Add garlic and cook just until it begins to brown. With slotted spoon remove garlic from skillet and discard. In oil remaining in skillet cook green onions until golden.
Add shrimp, salt, pepper and cook stirring occasionally until shrimp is pink; stir in lemon juice.
To shrimp mixture in skillet add cucumbers; cook stirring until cucumbers are tender crisp.
While cucumbers are cooking, toast bread; place cookie sheet on rack in broiler at closest position to the heat. Broil 1-2 minutes until golden brown.
To serve, arrange shrimp mixture on warm dinner plates; serve with parmesan toast.