As we are trying to put more seafood into our week I went on the look-out for Shrimp recipes. I found this one at Smoke 'N Grilled, and you can find the original recipe here. If you are a Scampi aficionado, don't let the word 'healthy' put you off, it was delicious!
Easy and Healthy Shrimp Scampi by Curt - makes 4 servings
4 teaspoons extra virgin olive oil
1-1/4 lb. medium raw shrimp, peeled and deveined, tails left on.
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine (we used a Sauvignon Blanc)
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon parsley (the extra tablespoon will be used for a garnish)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon wedges
In a large nonstick skillet heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. I put them in a 250 degree oven and for the short time they were in there, it seemed to work well.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper; bring to a boil.
Boil, uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkle with the remaining tablespoon of parsley.
What did we think of this dish? Having not tried this recipe before I wasn't sure what to expect but we thought it was a delicious meal, and served it with a mixed green salad.
I stopped buying cooking wine years ago after listening to a food channel show. The chef stated the reason he wouldn't use it in a recipe was because he preferred a good wine that enhanced the dish, and why not also drink a glass with the meal? Made good sense to me. We enjoyed our glass of Sauvignon Blanc tonight. It was a good choice, thanks to the gentleman who was stocking the shelves at the supermarket. He asked us if we needed any help and when we told him what we were looking for, he said that we couldn't go wrong buying the one we were holding, that it was an excellent wine.
Squeezing the lemon over the shrimp added a nice zing.
There are enough shrimp left to be put into a salad for tomorrow's lunch/dinner.