Shrimp Scampi

Shrimp Scampi is a main course that serves 6. Watching your figure? This pescatarian recipe has 572 calories, 32g of protein, and 41g of fat per serving. For $4.91 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have dry breadcrumbs, garlic, kosher salt, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. This recipe is liked by 8 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 52%, this dish is solid. Users who liked this recipe also liked Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi, Shrimp Scampi, and Shrimp Scampi.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon dry breadcrumbs, if needed

2 cups dry white wine

4 sprigs fresh thyme

7 cloves garlic, crushed and peeled

2 pounds extra-large or jumbo shrimp, peeled and deveined

2 1/2 teaspoons kosher salt

2 tablespoons freshly squeezed lemon juice

3/4 cup extra-virgin olive oil

1/2 cup chopped fresh Italian parsley

3 shallots, peeled and chopped (about 1/2 cup)

6 tablespoons unsalted butter

Equipment:

food processor

frying pan

whisk

Cooking instruction summary:

Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste. Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate. Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately. Photograph by David Malosh

 

Step by step:


1. Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.

2. Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat.

3. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes.

4. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt.

5. Remove the shrimp and thyme from the skillet to the plate.

6. Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.

7. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken.

8. Serve immediately.

9. Photograph by David Malosh


Nutrition Information:

Quickview
585k Calories
32g Protein
40g Total Fat
8g Carbs
10% Health Score
Limit These
Calories
585k
29%

Fat
40g
62%

  Saturated Fat
11g
70%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
411mg
137%

Sodium
2167mg
94%

Alcohol
8g
46%

Get Enough Of These
Protein
32g
64%

Selenium
73µg
105%

Vitamin K
99µg
95%

Manganese
0.85mg
42%

Vitamin E
5mg
39%

Phosphorus
336mg
34%

Calcium
257mg
26%

Iron
4mg
24%

Vitamin C
18mg
22%

Copper
0.45mg
22%

Zinc
3mg
22%

Vitamin B12
1µg
19%

Magnesium
67mg
17%

Vitamin A
804IU
16%

Vitamin B6
0.18mg
9%

Potassium
301mg
9%

Folate
32µg
8%

Vitamin B3
1mg
6%

Fiber
1g
4%

Vitamin B5
0.38mg
4%

Vitamin B1
0.06mg
4%

Vitamin B2
0.06mg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
Widget by spoonacular.com

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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