Monday, January 14, 2013

Light shrimp scampi

So one of my new years resolutions was to TRY to cook healthier meals.

Emphasize try. It doesn't mean I will avoid using that kitchen aid mixer I just got to whip up some cookie dough...but it means week night meals are  gonna be healthier.

So here we go.

And it ended up delicious. Not even healthy tasting...just good.

Light Shrimp Scampi, cauliflower mash, and corn

And it was better than the iphone made it look...



1 pound large shrimp 
 1 Tbs minced garlic
2 Tbs extra virgin olive oil
1 Tbs butter
2 Tbs fresh parsley (finely  cut)
1/2 C white wine
1/2 tsp red pepper flakes
1 Tbs lemon juice
pinch of salt and pepper

Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or wait until you see the edges of some of the garlic just beginning to brown.

 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

This was a hit with Tyler! You could serve it with rice but I chose to do mashed cauliflower to make it a little less carbs. All I did was steam it for about ten minutes with some garlic cloves, add a couple spoonfulls of milk and 1 Tbs butter. Salt, pepper, and garlic powder for taste! You can put it in the blender if you want it more pureed. I just chose the mixer.

Let me know if you make it! Happy  Monday



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