Post by barb43 on May 8, 2023 2:21:59 GMT
Shrimp Scampi in a White Wine-Butter Sauce
The sauce for shrimp scampi is typically made of butter, garlic, and white wine, so it's a 'statement of the obvious' to add, "in a White Wine-Butter Sauce", but it's fun to say it.
This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It's better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta substitute like spaghetti squash.
Ingredients:
6 large garlic cloves
1-1/4 pounds large (16-20 count) peeled and deveined raw shrimp
1 Tablespoon olive oil
1/4 teaspoon crushed red pepper
¾ teaspoon kosher salt, divided
3 Tablespoons unsalted butter, divided
1/3 cup dry white wine
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon)
3 Tablespoons chopped fresh flat-leaf parsley
Directions:
1. Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.
2. Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes. Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes. Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.
The sauce for shrimp scampi is typically made of butter, garlic, and white wine, so it's a 'statement of the obvious' to add, "in a White Wine-Butter Sauce", but it's fun to say it.
This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It's better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta substitute like spaghetti squash.
Ingredients:
6 large garlic cloves
1-1/4 pounds large (16-20 count) peeled and deveined raw shrimp
1 Tablespoon olive oil
1/4 teaspoon crushed red pepper
¾ teaspoon kosher salt, divided
3 Tablespoons unsalted butter, divided
1/3 cup dry white wine
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 medium lemon)
3 Tablespoons chopped fresh flat-leaf parsley
Directions:
1. Finely grate 3 of the garlic cloves (you will have about 1 teaspoon); slice remaining 3 garlic cloves (you will have about 1 tablespoon). Set aside sliced garlic cloves. Stir together shrimp, oil, grated garlic, crushed red pepper and 1/4 teaspoon of the salt in a medium bowl. Let stand 10 minutes.
2. Cook sliced garlic and 1 tablespoon of the butter in a large skillet over medium, stirring occasionally, until garlic starts to brown, about 2 minutes. Increase heat to high. Add shrimp mixture; cook, stirring occasionally, until shrimp is opaque, about 4 minutes. Remove shrimp from skillet with a slotted spoon. Add wine to skillet; bring to a boil over high, and boil until wine is slightly reduced, about 2 minutes. Remove from heat. Return shrimp to skillet, and add lemon zest, lemon juice, and remaining 2 tablespoons butter and 1/2 teaspoon salt. Toss until shrimp is well coated with sauce. Sprinkle with parsley. Serve immediately.
