GARLIC TIGER SHRIMP

Yield: 4 Servings

Nutritional Information Per Serving:
Calories: 92; Protein: 12 g; Sodium: 80 mg; Carbohydrate: 1 g; Cholesterol: 86 mg; Fat: 4 g;
Dietary Fiber: 0 g, Exchanges: 1-1/2 Very Lean Meat, 1/2 Fat


INGREDIENTS :

- 1 tablespoon olive oil
- 2 cloves garlic, peeled and thinly sliced
- 1/2 pound large raw shrimp (such as tiger shrimp), peeled
- Freshly chopped parsley and 1 lemon, cut into 4 wedges, to garnish


DIRECTIONS :

Preheat the oven to 400 degrees F. Put the olive oil and garlic in a large, shallow ovenproof dish and heat in the oven for 2-3 minutes. You need to watch carefully so that the garlic does not start to brown.

Add the shrimp, and turn them in the hot oil until they are completely coated. Return them to the oven and bake for a further 3 minutes until they are pink and cooked through.

Serve immediately, sprinkled with freshly chopped parsley. Serve accompanied by lemon wedges for squeezing.

OLD-FASHIONED TOMATO SOUP

Makes 4 servings.

Nutritional Information Per Serving:
Calories: 130; Protein: 4 g; Sodium: 210 mg; Fat: 7 g; Carbohydrate: 14 g; Cholesterol: 0mg


INGREDIENTS :

- 1 Tbsp. butter
- 1 onion, finely chopped
- 2 large garlic cloves, chopped
- 1 can (28-oz.) diced tomatoes
- 1 Tbsp. sugar
- 1 tsp. dried thyme
- 1/8 tsp. ground mace
- Pinch of cayenne pepper
- 1/2 cup fat-free half-and-half cream
- Salt and freshly ground black pepper
- 3 Tbsp. snipped dill, for garnish (optional)


DIRECTIONS :

Melt the butter in a small Dutch oven over medium-high heat. Saute the onion until translucent, 4 minutes. Add the garlic and saute until the onions are golden, 5 to 6 minutes.

Add the tomatoes with their juices, the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.

Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.

Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.