Ingredients:
~ 2 Tbsp. olive oil
~1/2 lb. pre-cooked, deveined peeled frozen shrimp (thawed)
butter or margarine (probably about 2-4 Tbsp.)
white wine (~1 cup)
garlic (I used powdered)
onion (I used powdered)
Italian seasoning
lemon pepper
dash salt
Directions:
- Put enough olive oil in bottom of skillet to lightly coat entire surface
- On medium-high setting, heat oil and add butter or margarine. Allow to melt.
- Add shrimp.
- Add garlic, onion, lemon pepper, dash salt and Italian spices. I added until the shrimp had a nice "coat" of spices on it.
- Add wine and stir all ingredients well.
- Turn heat up to high and allow to boil. Let boil until all alcohol has evaporated off and there is a level of "juice" left in the pan that is to your liking. Don't cook too long, though, or the shrimp gets rubbery.
I had enough juice left that I fished out the shrimp and served on the side separately, then poured the juice over the white rice I served as a side. Add a side of green peas, and you have a yummy, balanced meal. (Note: I have been strongly urged by Jamie to make this again!)
Frugal tip:
You can make a whole other meal if you have left over shrimp. Just add cold shrimp to the top of a garden salad, add some shredded cheese and some vinaigrette, and you have shrimp chef's salad for another meal!
1 comment:
We love shrimp scampi around here--wonder if shrimp is cheaper in Texas than it is in Georgetown. David and I never have any shrimp left over when we have this. Love you all.
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