Wednesday, May 28, 2014

Shrimp Scampi

Most shrimp scampi recipes have a lot of butter involved but not this one. You can also try resting the shrimp on a different "bed" other than the usual rice or pasta. Tonight I made zucchini "ribbons" and put the shrimp and sauce over them. Pretty tasty :-)

1 lb raw shrimp
a couple teaspoons of olive oil
6 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 t salt
1/4 t peper
1/4 cup chopped fresh parsley
lemon wedges for garnish

In large skillet or wok, heat the oil. Sauté the shrimp until just pink-add the garlic and stir constantly about 30 seconds then transfer the shrimp to plate. In the skillet, combine the broth, juice, wine and salt and pepper. Boil uncovered until the sauce is reduced by half. Briefly put the shrimp back in to combine and reheat. Serve over rice or pasta or zucchini ribbons-possibly spaghetti squash? Garnish with parsley and lemon wedges.

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