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Quick Shrimp Scampi Recipe
Quick Shrimp Scampi Recipe 67
By Carol Bancroft
my account
Carol Bancroft
Tw eet this
Shrim p Recipes
Brow se delicious shrimp recipes. Recipes
ready in under 30 minutes.
Shrim p Scam pi Pasta Recipe
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Now that the warm weather has
Chicago Coupons
arrived, I've started to crave seafood
1 ridiculously huge coupon a day. It's
more often. One of my favorite recipes
like doing Chicago at 90% off!
is shrimp scampi. It combines three of
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my favorite ingredients: butter, garlic,
and lemon. How can you possibly go
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come up with a quick and easy recipe
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that is virtually fool-proof. The only
thing you really need to be careful
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about is not cooking the shrimp for too
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shrimp (since that is what I usually
have in my freezer -- it's perfect to
have on hand in case guests suddenly
show up since shrimp cocktail is such an easy appetizer to put together). Precooked shrimp will become rubbery very quickly, so you just want to throw them in
at the end and warm the shrimp through.
I've reduced the amount of oil and butter used in many shrimp scampi recipes to
try to make this a little bit healthier. Of course, it's still what I consider an
"indulgent" meal, but every little bit helps when it comes to healthy eating. (We all
deserve a treat once in a while!)
1/4 cup olive oil
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1/2 cup diced onion
6 cloves of garlic, crushed
ask!
1 cup of dry white wine (e.g., Sauvignon Blanc)
1 Tbsp. Italian seasoning
1 pinch crushed red pepper (optional)
1 Tbsp. capers
Juice of one lemon
4 Tbsp. butter
1 lb. precooked frozen shrimp, thawed
Salt and pepper
Grated Parmesan cheese (if desired)
Heat olive oil in a nonstick skillet
Sauté garlic and onions over high heat till onions start to turn clear
Add the wine, Italian seasoning, crushed red pepper, capers, and lemon juice,
lower heat to medium, and reduce for about five minutes. The sauce will
thicken up.
Add butter and stir until it is melted into the sauce.
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Personally, I like to serve the shrimp scampi over angel hair pasta, but it's also
great with orzo, rice, or even cous cous. You can also top it with a bit of chopped
flat-leaf parsley to add extra color and a little more flavor. This recipe would be
wonderful served with a slightly oaky Chardonnay, or even a bright, crisp
Sauvignon Blanc. Just add a tossed green salad and crusty bread and you have a
simple, yet elegant meal!
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3
posted by Mizzrenee
SauteedSoccerguru 3 years ago
What is your favorite healthy snack?
First article down I love it! Have you ever been near the book
larousse gastronomique? It shall be your must have if you do not
already. BTW if not I will supply one as your congrats!
50
posted by BradsRawChips
Dog food recipes
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posted by dontay8880
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Nicole 2 years ago
Thank you--this recipe is wonderful, and even though I didn't have
all the ingredients on hand, it still worked out with the wine, butter,
and lemon. Next time I'll be sure to haev the ingredients on hand,
but if you don't, you can do wonders with wine, lemon juice, and
butter. Thank you for showing me how!!
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RECOM M ENDATIONS
Jeanette 2 weeks ago
I just found this recipe a couple days ago, made the dish and plan
on making it again. Very easy and quick! Loved it.
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