Wednesday, May 28, 2008
EASY FONDUE SHRIMP
The first day back on program always feels the best. It was a relief not to have to digest anything greasy or sugary. Despite the fact that I love to eat out, being in control of what you eat guarantees you're going to love it. This morning I had a very filling breakfast that would help me confront my first yoga class in over a week. Weight Watchers has a very tasty strawberry cheesecake yogurt. I placed a serving of that in a bowl, then I sliced up a cup and a half of lucious, red, ripe strawberries and placed them on top of the yogurt. Next came half a cup of a lowfat raisin granola and a tablespoon of sliced almonds on top.
Tonight's dinner was an old favorite: fondue shrimp. I remember when fondue parties were all the rage in the seventies. My favorite was always the classic cheese fondue made with gruyere cheese and a good white wine. This dish is a very low fat, low calorie dish enhanced by a small amount of gruyere cheese. With such a virtuous entree, enjoy a glass of a good white wine, maybe a Santa Margherita Pinot Grigot.
1/2 lb very large shrimp
1 tbs lemon juice
1 tbs sherry
1 clove garlic, minced
3 tbs unseasoned bread crumbs
1 oz shredded Gruyere cheese*
1 tbs Olivio (or other spread)
salt and pepper to taste
Shell and devein the shrimp, leaving the tail in place; butterfly the shrimp by splitting each along the back, cutting deeply but not through to the other side. Open the shrimp so they lie flat.
In a small mixing bowl combine the lemon juice, sherry, and garlic. Reserve 1 tbs, then add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for at least 20 minutes.
In another mixing bowl combine the bread crumbs, cheese, melted Olivio, salt, and pepper. Add 1 tbs of marinade mixture and combine until moistened.
Drain shrimp and discard marinade. Onto the center of each shrimp, spoon an equal portion of the cheese mixture, pressing it firmly so that it adheres to the shrimp. You may cook these two ways.
1)Arrange the shrimp in a circle in a shallow, microwave-safe casserole dish, stuffing side up and tails toward the center. Leave space between each shrimp. Cover with waxed paper and microwave on 50% power for 3-5 minutes. Check for doneness (shrimp should be pink).
2)Arrange the shrimp on a cooking sheet covered with foil. Broil 3-5 minutes, being careful not to burn.
*I bought a half pound brick of Gruyere, shredded it all, and placed what I didn't use in a freezer bag. The cheese will keep, frozen, for a few months.