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Tony's on Main Street, St. Charles

Yield: 1 generous serving.

6 large or jumbo shrimp, peeled and >deveined>

3/4 cup heavy (40 percent) cream>

1/2 teaspoon minced garlic>

1/2 teaspoon chopped parsley>

1 pinch salt>

1 pinch ground pepper>

1 to 2 teaspoons diced red bell >pepper, for garnish>

Preheat the oven to 425 degrees. In a small saute pan, combine shrimp, cream, garlic, parsley, salt and pepper. Cook over medium heat until shrimp start to turn pink, about 90 seconds on each side. Remove shrimp with a slotted spoon; transfer to a baking dish. Bake until done, 6 to 7 minutes. Meanwhile, boil the cream mixture until reduced by half. Remove from heat; let stand for 2 minutes.

Pour sauce onto a serving plate. Remove shrimp from the oven; stand shrimp, tails up, in a circle in the sauce. Sprinkle with diced pepper and serve hot.

PER SERVING:> 374 calories; 34g fat (82 percent calories from fat); 21g saturated fat; 186mg cholesterol; 11g protein; 6g carbohydrate; 3g sugar; 1g fiber; 254mg sodium; 88mg calcium; 171mg potassium.