Wednesday, May 23, 2012


There is a recipe out there that I have seen time and time again but never tried and to be quite honest, I am not sure why. 
My best bud Keverino got me the book:

and this is the book where I found the recipe, just randomly opened it to skim through {I haven't actually read it cover to cover as of yet} and this recipe made my mouth waaaater. The picture looks yummy! So I will share it with you. It's in the seafood section on page 112.

Bon Appetit!

Shrimp Scampi
"Ever wonder how some people can give great dinner parties on short notice? They have a secret: fast, "fancy" dishes they've long since mastered. And adding show-stopping side dishes like asparagus never hurts the presentation."

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 6
1-1/2 pounds large shrimp
2 teaspoons olive oil
3 cloves garlic, minced
2/3 cup bottled clam juice or reduced-sodium, low-fat chicken broth
3 tablespoons fresh lemon juice
Salt to taste
1/8 teaspoon crushed red pepper flakes
1 teaspoon cornstarch blended with 1 tablespoon water
1/4 cup chopped parsley

1. Shell the shrimp. If you wish to devein, make a shallow cut along the back of each shrimp and remove the black vein.
2. Spray large nonstick skillet with nonstick cooking spray. Add oil and heat over medium heat. Add garlic and cook until tender, about 2 minutes. 
3. Add shrimp and cook, stirring frequently, until almost cooked through, about 3 minutes. Add clam juice, lemon juice, salt, and red pepper flakes and bring to a boil. Cook until shrimp are opaque throughout, about 1 minute. 
4. Wish slotted spoon, transfer shrimp to serving plates. Bring liquid in skilled to a boil, stir in cornstarch mixture, and cook, stirring, until sauce is lightly thickened, about 1 minute. Stir in parsley and spoon sauce over shrimp.

Some More Ideas...
Scallop Scampi: In place of the shrimp, use large sea scallops and add them as in Step 3. Cook the scallops for only 1 minute before adding the clam and lemon juices. Cook one more minute.

Add more garlic if you are a true garlic lover!

Serve with rice and steamed asparagus, with fresh pineapple for dessert.

Health Points...
Despite a reputation for being high in cholesterol, shrimp are actually good for your heart. They are rich in omega-3 fatty acids, selenium, zinc, and vitamin B12, and their cholesterol levels, ounce for ounce, are not much different from that in lean beef or poultry. 

Asparagus contains asparagine, a phytochemical that acts as a diuretic. The vegetable also contains rutin, a flavonoid that helps to maintain blood-vessel health, and saponins, compounds that prevent absorption of cholesterol. 

*Each Serving*
Key Nutrients
210 calories; 35 calories from Fat; 4g Fat; 1g Saturated Fat; 0g Trans Fat; 40g Protein, 2g Carb, 0g Fibre; 480mg Sodium
Blood Pressure Nutrients
12mg Vitamin C; 70mg Magnesium; 425mg Potassium; 85mg Calcium

There! Sounds delicious and oh-so-simple. I am definitely going to be trying this recipe out sooooon. And there are some tidbits there that I am sure you had no idea about so you are that much smarter today! :D 
I'm getting hungry.

Ps. Sorry the layout of this is a bit odd. I am having troubles with blogger today.


{Source: Image from Google Images}

No comments:

Post a Comment