Friday, May 15, 2015

Scamper Supper

It was fun making the stock for this shrimp scampi as it was cooked with the shrimp shells!  The recipe was inspired by Melissa Pellegrino in Fine Cooking

Shrimp Scampi

(Serves 2)

Peel and devein shrimp, leaving tails on.  Do not throw the shells away!
12 jumbo shrimp, raw

Combine shrimp shells, carrot, celery, onion, bay leaf and water in saucepan.  Bring to a simmer and cook for 30 minutes.
1 carrot, peeled and chopped
1 celery stalk with leaves, chopped
1/4 cup onion, diced
1 bay leaf
2 cups water
Strain solids.  Reserve 1/4 cup of stock for this recipe.  Freeze the remainder.  

Melt buttery spread in 12-inch skillet.
1 1/2 tablespoons Earth Balance Buttery Spread

Add parsley, garlic and lemon zest.  Cook for 2 minutes.
2 tablespoons fresh parsley, snipped
1 clove garlic, minced
1 1/2 teaspoon lemon zest

Add shrimp and cook until pink, 1 minutes per side.

Add wine and cook 1 minute.
2 tablespoons white wine

Add 1/4 cup reserved stock and cook 1-2 minutes.
Stir in lemon juice.  
1 teaspoon fresh squeezed lemon juice

Serve over cooked brown rice.   

Happy Friday!

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