Shrimp Scampi
- Number of Servings: 1
Ingredients
3 tsp Salt (table) (by CYNDYY1) 6 tsp Granulated Sugar 2 tbsp Extra Virgin Olive Oil 4 serving shrimp raw frozen 1 pound bag medium (50-60) shells and tails 8 fl oz White Wine .0208 cup Corn Starch 1 tbsp Lemon juice 1 tsp Thyme, fresh 8 clove Garlic 1 tsp crushed red pepper flakes (by TORI7HARRISON) 4 tbsp Butter, unsalted 1 tbsp Parsley, dried
Prep:
Defrost shrimp and then remove the tails and shells, remember to save them
Thinly slice garlic cloves
Cut the butter into ½” pieces
Mix the lemon juice and cornstarch together
If serving with pasta or rice start the water now because it will take longer than the scampi.
1. Heat 1 tbls of olive oil in a skillet over high heat. Once the oil is hot, add the shells. Stirring frequently, cook until shells and pan start to brown.
2. Remove the skillet form the stove and add the wine and thyme. Once the wine stops bubbling, return it to the stove over a medium heat, stirring occasionally for 5 minutes.
3. Stain the liquid saving the liquid and discarding everything else. (about 2/3 cups of liquid. If needed add some water)
4. Wipe out the skillet to remove any bits and pieces. Over medium heat, add the remaining olive oil, garlic and red pepper flakes to the skillet over a medium-low heat. Stir occasionally until the garlic starts to brown around the edges.
5. Add the wine you saved from step 3. Turn the heat to high and then once it begins to simmer reduce the heat to medium.
6. Then add the shrimp and cover with a lid. Stir and check the shrimp occasionally. Once the shrimp are opaque remove them to a bowl or plate with a lip so you do not lose any juices.
7. Stir in the lemon juice-corn starch mixture and cook until it starts to thicken up. Then remove from the stove.
8. Add the butter, parsley and salt and pepper to taste and then return the shrimp and juices to the skillet. Stir to coat all the shrimp.
Can be served over rice, cauliflower rice, pasta, zoodles or enjoyed be itself or with a crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRANNYALI.
Defrost shrimp and then remove the tails and shells, remember to save them
Thinly slice garlic cloves
Cut the butter into ½” pieces
Mix the lemon juice and cornstarch together
If serving with pasta or rice start the water now because it will take longer than the scampi.
1. Heat 1 tbls of olive oil in a skillet over high heat. Once the oil is hot, add the shells. Stirring frequently, cook until shells and pan start to brown.
2. Remove the skillet form the stove and add the wine and thyme. Once the wine stops bubbling, return it to the stove over a medium heat, stirring occasionally for 5 minutes.
3. Stain the liquid saving the liquid and discarding everything else. (about 2/3 cups of liquid. If needed add some water)
4. Wipe out the skillet to remove any bits and pieces. Over medium heat, add the remaining olive oil, garlic and red pepper flakes to the skillet over a medium-low heat. Stir occasionally until the garlic starts to brown around the edges.
5. Add the wine you saved from step 3. Turn the heat to high and then once it begins to simmer reduce the heat to medium.
6. Then add the shrimp and cover with a lid. Stir and check the shrimp occasionally. Once the shrimp are opaque remove them to a bowl or plate with a lip so you do not lose any juices.
7. Stir in the lemon juice-corn starch mixture and cook until it starts to thicken up. Then remove from the stove.
8. Add the butter, parsley and salt and pepper to taste and then return the shrimp and juices to the skillet. Stir to coat all the shrimp.
Can be served over rice, cauliflower rice, pasta, zoodles or enjoyed be itself or with a crusty bread.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user GRANNYALI.
Nutritional Info Amount Per Serving
- Calories: 1,162.2
- Total Fat: 78.6 g
- Cholesterol: 644.4 mg
- Sodium: 9,610.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 1.6 g
- Protein: 54.8 g
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