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May 2007 Issue
Shrimp
by J. Sinclair
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When you think of elegant seafood meals, lobster might first come to mind, but when you think of seafood favorites, shrimp is likely to top your list. Salmon and shrimp are the most popular seafood in American restaurants. In 2001, shrimp replaced canned tuna as America's favorite seafood overall.

And it's no wonder. Shrimp is low in fat, easy to prepare and versatile enough to be at home stuffed, grilled or tossed with pasta. You can keep it on hand in the freezer easily so that a delicious seafood meal is literally minutes away.

In that spirit, this month's recipe is a quick and delicious shrimp scampi. The blend of butter, garlic, wine and lemon make this a memorable favorite for you and your family. The recipe makes a lovely first course, although I've been known to toss it with pasta and call it dinner too!

 

Shrimp Scampi

  • 1 1/2 pounds large shrimp (about 16 to 24)
  • 1/3 cup clarified butter
  • 4 tablespoons minced garlic
  • 6 green onions, thinly sliced
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice, fresh if possible
  • 2 tablespoons chopped fresh parsley
  • salt and pepper, to taste
Rinse the shrimp and set aside. Heat the butter in a large skillet over medium heat. Cook the garlic 1 or 2 minutes or until softened but not browned. Add the shrimp, green onions, wine and lemon juice; cook until the shrimp are pink and firm, about 1 to 2 minutes on each side.

Do not overcook. Add the chopped parsley and salt and pepper before serving. Garnish with the lemon slices and parsley sprigs, if desired.

  • Yields: 8 first-course servings
  • Preparation Time: 15 minutes
 



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