Garlic Shrimp

Low Calorie/Low Fat

1 tablespoon vegetable oil

3 large cloves of garlic, finely chopped

1 pound of uncooked peeled and deveined shrimp, thawed if frozen

2 tablespoons chopped fresh parsley or garlic pepper

2 cups hot cooked rice or noodles

Heat nonstick wok or 12-inch nonstick skillet over medium-high heat.  Add oil; rotate skilled to coat sides.

Add garlic; stir-fry 1 minute.  Add shrimp; stir-fry about 3 minutes or until shrimp is pink and firm.  Stir in parsley/pepper.  Serve over rice or noodles.

(I served mine with a sweet potato with spray I Can't Believe It's Not Butter.)

Warm Brie Dip

Picture: Before it's baked. Don't forget to remove foil.

Makes 2 cups.

2 tablespoons butter 

1 medium onion, chopped fine 

2 teaspoons garlic, minced 

8 ounces Brie cheese, trimmed and cut into pieces

8 ounces cream cheese

3/4 cup sour cream

2 tablespoons lemon juice

2 teaspoons brown sugar

1 teaspoon Worcestershire sauce

salt and pepper to taste 

1 (8 ounce) round bread loaf

Preheat oven to 400 degrees F.  Saute onion and garlic in butter until golden. Set aside.

Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon juice, brown sugar and Worcestershire sauce; season to taste with salt and pepper.

Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers.