Tuesday, January 13, 2009


Don't you just love it when someone else does the cooking? I got to enjoy that wonderful treat tonight! My daughter, Hannah made dinner tonight. She chose this wonderful Shrimp Scampi dish and did a wonderful job on it. She has never made it before, but this one will be making an appearance on our table again! *NOTE* If you like a lot of sauce - just double the liquid in this (cooking wine, lemon juice and butter) not the veggies and herbs. She doubled both, but we all agreed, it was too much to double the latter. Very very tasty! The next time we have this, I'd like to try the WW skinny version of alfredo with it.

Shrimp Scampi

1 1/2 tsp olive oil
2 medium garlic clove(s), minced
1 1/2 tbsp shallot(s), finely chopped
1/4 cup white cooking wine, divided (sold next to the vinegar)
1 tbsp fresh lemon juice, divided
2 tsp parsley, fresh, minced
1 tsp thyme, fresh, minced
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 tbsp unsalted butter, at room temperature
1 1/4 pound(s) shrimp, jumbo-size, shelled and deveined*

* Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of the white cooking wine and 1/2 tablespoon of lemon juice; stir, scraping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.

* In a small bowl, combine shallots, parsley, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).

* Preheat oven to 475̊F.

* Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining cooking wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes.)

* Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.


* Perfect for company, this dish looks great and is easy to prepare—especially when assembled in 4 individual oven-proof dishes. Make the butter ahead of time and have your shrimp already cleaned and on ice. When company arrives, just assemble the ingredients in a baking dish (or dishes) and pop in the oven.

*You can leaves the tails on if you prefer.

WW points value: 5 pts

* We couldn't afford the pricey jumbo shrimp for this dish tonight, but instead chose the "large" shrimp which happened to be on sale for half price - WOOHOO! It was just as good and appeared to be about the same size of shrimp that Red Lobster uses for their Shrimp Scampi.


Alisa@Foodista said...

Hello Starr! It's my first time to drop by and look at the yummy dishes you have here. I'd like to invite you to take some time to drop by at Foodista and share some of your delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia.

We also have a small embeddable widget that will help you build traffic from Foodista-related pages. Check it out here. Thanks, and I'll be back to try out some of the recipes you have here!

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