Let’s keep it rolling with some healthy recipes I’ll actually eat. And more importantly, a recipe that I will make again, a true sign of deliciousness. Erin and I decided that if we were going to run a food prep marathon, we deserved a decent dinner during the process. We got some fresh shrimp that day so that dictated which meal we were making that night. We crossed our fingers and attempted to make Shrimp Scampi. It was a shot in the dark, I’ve made shrimp once, and homemade sauces, like, never.
4 tsp olive oil
1/2 lb raw shrimp, deveined without tails
6-8 cloves minced garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup minced parsley
1/4 tsp salt
1/4 tsp pepper
Heat the oil in a nonstick skillet, then saute the shrimp for 3-5 minutes or until barely pink. Add the garlic to the skillet and stir constantly for 30 seconds. Remove the shrimp and keep warm. In the skillet, add broth, wine, lemon juice, parsley, salt, pepper and bring to a boil. Boil until the sauce is reduced to half the original amount. Pour the sauce over the shrimp and serve on a bed of rice or with fettuccine noodles (we chose the latter). Garnish with uncooked parsley if you wish. This makes 2 servings.
I’m here to report it was fantastic. It might sound crazy but I think this would be perfect for a summer dinner party because it’s so light. Sangria, scampi, a fabulous dessert. Yes, I said dessert…because everything in moderation. If you know of any crowd-pleasing skinny recipes please send them over! Have a great week yall!