| This recipe is liked by 4 person(s). |
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Shrimp Scampi
Nb persons: 4
Yield: 7 shrimp
Preparation time:
Total time: 10 minutes
Source: Cooking Light
| "This is a good example of how Italian American restaurant cooks adapt a basic Italian food idea. Scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian American cooks use shrimp instead, cooking it with a little garlic." -John Mariani | |
| 2 teaspoons | olive oil |
| 28 large | shrimp, peeled and deveined (about 1 1/2 pounds) |
| 3 | garlic cloves, minced |
| 1/3 cup | Sauvignon Blanc or other dry white wine |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/4 cup | chopped fresh flat-leaf parsley |
| 1 tablespoon | fresh lemon juice |
Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
Yield: 4 servings (serving size: 7 shrimp)
CALORIES 220 (21% from fat); FAT 5.2g (sat 0.9g,mono 2.1g,poly 1.3g); IRON 4.5mg; CHOLESTEROL 259mg; CALCIUM 100mg; CARBOHYDRATE 3.1g; SODIUM 546mg; PROTEIN 34.9g; FIBER 0.2g
Cooking Light, OCTOBER 2003
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