Yield: 1 Servings
|4 larges||Garlic cloves|
|⅓ cup||Olive oil|
|¼ cup||Minced fresh parsley|
|1½ pounds||Medium; uncooked shrim, peeled|
Heat oven to 450 degrees. Grease 9x13 baking pan with a little olive oil.
Peel potatoes. Slice as thin as possible (⅛" or thinner). Place slices in pan. Layer will be shallow to allow heat to penetrate quickly for faster cooking. Mince garlic. Combine with olive oil and parsley. Spread half of mixture over potatoes. Bake for 30 min. Meanwhile, peel shrimp. Place peeled shrimp on top of potatoes, and top with remaining olive oil mixture.
Cook 15 min. more, or until shrimp are pink. Serve with green salad.
SOURCE: The Art of Eating Well
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 22, 1997