Quick n Easy Shrimp Scampi

[njean]

I don't know about you, but I LOVE shrimp scampi & I found this recipe on the web that is so easy, anyone can do it. And, you use the pre-cooked, frozen shrimp you find at the grocery store!

1/4 cup olive oil

1/2 cup diced onion

6 cloves of garlic, crushed (I use about 3 tsps. of the already minced garlic that comes in a little bottle)

1 cup of dry white wine (e.g., Sauvignon Blanc) -(I use 1/2 cup Low-Sodium Chicken broth & 1/2-cup of the wine. Don't have wine....use the broth only.)

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 - (just before adding the shrimp to the pan, place them in a collandar & run cold water on them to gently thaw them.)

Salt and pepper (I leave out the SALT!)

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.
•Add shrimp and turn heat to medium-low. Heat through

Serve over Minute Rice. You may drizzle more lemon over all if you wish.

 

[njean]

I don't know about you, but I LOVE shrimp scampi & I found this recipe on the web that is so easy, anyone can do it. And, you use the pre-cooked, frozen shrimp you find at the grocery store!

1/4 cup olive oil

1/2 cup diced onion

6 cloves of garlic, crushed (I use about 3 tsps. of the already minced garlic that comes in a little bottle)

1 cup of dry white wine (e.g., Sauvignon Blanc) -(I use 1/2 cup Low-Sodium Chicken broth & 1/2-cup of the wine. Don't have wine....use the broth only.)

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 - (just before adding the shrimp to the pan, place them in a collandar & run cold water on them to gently thaw them.)

Salt and pepper (I leave out the SALT!)

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.
•Add shrimp and turn heat to medium-low. Heat through

Serve over Minute Rice. You may drizzle more lemon over all if you wish.

For those of us on low-sodium diets:

The capers have a lot of sodium, so I just use about 1/2 or so of the 1 Tbsp. called for. Also, I use No Salt Butter & I only 2 Tbsp. instead of the 4. And I use more than one lemon & use real lemons! Nothing like the real thing!

 

[Eva]

Yummy, yummy, dear Norma. I love Shrimp Scampi too and will definitely try your recipe sooooooooooooooon! Whenever I run out of dishes to prepare, I go to the freezer and get the shrimps out!

 

[escargome]

Norma,
I printed that recipe right away and will make it tonight. I can hardly wait.

 

[Bina]

We eat shrimp and fish on brown rice.....so delicious and nutritous.
Thanks NJ.

 

[Freddie]

I'll eat shrimp any way, but what do the 'capers' do for the taste? I don't like olives, so I hope they don't taste like that.

I have a pound of shrimp that I need to do something with soon.

 

[njean]

There was a time Freddie that I didn't even know what capers were or how they tasted! Here is a brief definition I found online on them: " Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. They lend a piquant sour & salty tastes to salads & other foods."

As I said before, use them very sparingly because they are very salty! I just add a pinch of what is called for in this recipe but you can also omit them if you wish!

 

[Bina]

Since Freddie asked: Capers are yukky.
Gross little icky strong tasting pebbles from hell. Grosser than olives.

 

[Freddie]

worse than olives? Guess that answers my question.