RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1724
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| Recipe Name: |
Shrimp Scampi (ATK) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Serve scampi with plenty of chewy bread to soak up extra juices.
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Ingredients:
2 Tablespoons oil, olive
2 Pounds shrimp, 26-30 (large) peeled and deveined
1 Tablespoon vermouth, dry
2 Tablespoons parsley, flat-leaf minced
1 Pinch pepper, cayenne
1 to taste salt and pepper
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Directions:
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately. |
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| Nutrition per Serving: |
| Calories: |
259 |
Total Carbs: |
2.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
229.3 |
Fat: |
12.8 |
Protein: |
30.60 |
| Fiber: |
0.13 |
Sodium: |
1.94 |
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