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.
• To quickly chop parsley, snip the leaves off the stem with scissors.
• Any type of lettuce can be used.
• Make salad.
• Make shrimp.
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’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.