Sunday, September 6, 2009

Shrimp Scampi

Shrimp was on sale at the grocery store this morning and I decided to try a recipe I have had my eye on. I tend to think of scampi as swimming in butter. This recipe contains no butter; but with the olive oil and fresh minced garlic I didn't miss it.

Broiled Shrimp Scampi

Credit to Martha Stewart

1 1/2 lb. large shrimp, peeled and deveined, tails left on, patted dry
1 tbsp. olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tbsp. freshly squeezed lemon juice
2 tbsp. chopped fresh parsley

1. Heat broiler with rack set 4 inches from heat. Place shrimp on a large broilerproof rimmed baking sheet.

2. Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

3. Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately.

I served with a mushroom rice and I was very pleased with the results.

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