I decided to get all gourmet for my crew last week. Really the truth is that I’m sick of all our normal foods. There’s only so much chicken and ground turkey a girl can eat. So where do I go when I’m looking for recipes…no where else but Pinterest!!!
Shrimp is a low fat protein that is perfect to insert into your pastas, rice dishes or cook by itself. A favorite for a lot of people is scampi but it’s usually super high in fat due to the excessive butter. This recipe is a perfect alternative. Plus, since it is lent time, shrimp is constantly on sale.
- 4 tsp olive oil
- 1¼ pounds med raw shrimp, peeled and deveined (tails left on)
- 6-8 garlic cloves, minced
- ½ cup low sodium chicken broth
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup + 1 T minced parsley
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 4 lemon wedges
- 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, ¼ 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.
Adults LOVED it. Surprisingly Gabby loved it. Drew tolerated it. It seemed really strange to have to say that you cannot eat dessert until you finish your shrimp. It’s almost as bad as saying that you feel horrible for people stranded on a cruise ship in St. Maarten 🙂
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