Simple or Sensational

Ingredients

10 oz raw shrimp chopped
¼ teaspoon olive oil
1 clove garlic
2 teaspoons tomato paste
1 cup of tomato deseeded and chopped (it is difficult to say how many tomatoes this will take as it depends completely on the type of tomato you use.  I like to use the sweet cocktail tomatoes and to get a cup I need around five)
¼ cup red onion, very finely chopped
1 tablespoon low fat cream cheese
1 tablespoon basil, finely chopped
20 endive lettuce leaves

Method

In a non stick fry pan sauté the garlic until just cooked through, do not allow the garlic to burn or it will be bitter.  (Small side note here you should not use sprays on non stick pans or it will ruin the surface.  Instead dip a piece of absorbent paper into the oil and just cover the surface of the pan.  This means gives you the oil you need without going overboard.  Alternatively use a regular pan with a non stick spray.)  Add the shrimp and cook until just done, this should only take a couple of minutes, add the tomato paste to the pan and mix thoroughly.  Remove from the heat and cool slightly.  In a mixing bowl, combine the tomato, onion, cheese and the cooled shrimp.  At this point you will need to taste the mix, sometimes tomatoes need a little sugar, but do taste them first.  If you like add a little salt and pepper at this point.  (This can be done in advance and the mixture refrigerated, covered for a couple of hours, bring it back to room temperature before serving). Add the basil and mix well.  Spoon teaspoonfuls of the shrimp mixture into the lettuce leaves and serve immediately.