In an attempt to get back on the healthy wagon this week, I thought this would be a good recipe to kick it off. I love shrimp scampi but it's usually full of butter. This recipe caught my eye because there's no butter at all. It was very light and had some great flavor. I served this with brown rice just to have some substance. The rice absorbed the sauce and was delish!
Ingredients:
4 tsp olive oil
1 1/4 pounds med shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
1 bag brown rice, prepared according to box
Directions:
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Makes 4 servings.
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