Bread adds heartiness to spicy tapas

December 26, 2012 

Hot, spicy shrimp with lots of garlic is popular as tapas. It’s normally served on its own, but by adding thick country bread and a quick salad, it becomes an entire meal.

Belgium endive, sometimes called chicory, is a small, compact head of lettuce that is creamy white. It has tightly packed leaves and can be cleaned by wiping the outer leaves with a damp paper towel. The leaves will turn brown if soaked in water.

This meal contains 448 calories per serving with 34 percent of calories from fat. HELPFUL HINTS

To quickly chop parsley, snip the leaves off the stem with scissors.

Any type of lettuce can be used.

To buy: 1 small loaf country bread, 1 jar red pepper flakes, 3/4 pound peeled shrimp, 1 small bunch parsley, 2 medium Belgium endive, can or bottle roasted red peppers.

Staples: Olive oil, garlic, salt, black peppercorns.

Linda Gassenheimer is the author of 14 cookbooks including “The Flavors of the Florida Keys.” Go to dinnerinminutes.com.

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