Tag Archives: raw shrimp

Microwave Shrimp Scampi

No matter how many Italian restaurants you go to,  if you order Shrimp Scampi you will rarely get the same thing twice. I think every restaurant has their own version of this simple and delicious meal. Some bread the shrimp, some have a creamy sauce, some grill the shrimp, some have lots of garlic, others don’t. The list can go on and on. Years ago I came across a recipe for the microwave that is so simple and fast that I use it quite a bit. I also adapted it of course to my cooking style. I used to serve it over linguini. Those days are over! Now I use the Tofu Shirataki Noodles for the most part. You can also use any small pasta like orzo or even rice. Linguini or spaghetti shaped pasta, wheat or regular is always a good choice though. It’s up to you. My recipe also calls for a little more garlic than most people like, so if you are one of those who aren’t crazy about lots of garlic, just put less in. This recipe is a great “go to” recipe if you need something fast, and happen to have shrimp in the freezer. I always have shrimp on hand. I stock up. (Yes, for when our friend Andre is visiting!) No really, I actually buy my shrimp at Walmart. No joke. We have a Super Walmart where I do most of my grocery shopping. They sell a 14 ounce bag of frozen cooked and cleaned or raw, large shrimp for $5! Sometimes they have the extra-large, same 14 ounces, for $6. Everytime I go I try and get another bag. This way I always have shrimp on hand. It’s great for any unexpected guests who pop in too. Shrimp cocktail is always a winner! A quick way to defrost that bag of frozen shrimp? Just put the shrimp in a large bowl (yes take it out of the bag first) and cover with cool water. Not hot or warm water. Cool water. Check after about 10-15 minutes, if shrimp is still a little frozen, dump the water and add fresh. It shouldn’t take more than another 5 minutes. Easy! Oh and I don’t know if you are like me when it comes to “shrimp tails” but I think it is such a pain in my butt to have to stop and remove the tail while eating! Every single restaurant leaves them on. Sure they look nice but really. Do we need to make a mess trying to get that tail off and not ending up with it in our lap? I think we can forgo the tail! So in this recipe, remove the tails before cooking along with the rest of the shell! Whew, thanks for letting me vent! And now for the recipe!

Photo is for illustrative purposes only!


INGREDIENTS:

½ cup butter (or butter substitute)

2 tablespoons dried parsley

2 tablespoons lemon juice

3 cloves garlic, minced

1 pound raw large shrimp, cleaned and DE-TAILED (you will thank me!)

½ teaspoon salt

¼ cup white wine (any kind you have is fine)

Paprika (optional)

Parmesan cheese


DIRECTIONS:

1. Melt the butter in a 2 quart microwave safe bowl or casserole dish. Stir in the parsley, lemon juice, garlic, wine and salt.

2. Add shrimp and toss to coat. Cover with plastic wrap or wax paper or other type of cover.

3. Microwave on HIGH until shrimp is pink/opaque and tender, about 3-6 minutes, stirring twice.

4. Serve over linguine, spaghetti, orzo, rice, quinoa, or whatever you want! Sprinkle some paprika on top if desired. Serve with parmesan cheese for the top and maybe some nice crostini or Italian bread to soak up the garlic butter!

Serves 2




Leaner, Meaner Shrimp Scampi

One of my all time favorite shrimp dishes is Shrimp Scampi. I love the butter, the oil, the garlic and of course, the shrimp! I am actually going to make this recipe tonight. I found it today in my email from Hungry Girl. Who is Hungry Girl? I am sure some of you have heard of her lately or seen her on TV. She’s on Rachael Ray quite a bit as well as all the talk shows. She shows us a healthier way to eat all of our favorite dishes. I have to say that I use quite a lot of her recipes and love them all. I have all her cookbooks, there are three. One of the newest ingredients for me that she uses as a noodle/pasta substitute is “House Food Tofu Shirataki Noodle Substitute”. I  can hear some of you groaning…Tofu?? Yes, tofu. It’s not a horrible thing. Really!! When you prepare these noodles with sauces they are delicious. No they do not taste like real pasta, but they are still fantastic. Loaded with soy protein and fiber! GOOD!!! They come in pouches covered in water in the organic section of the produce department. I buy them all the time and use in casseroles, for fettuccine alfredo and a ton of other dishes. Today’s recipe calls for the Fettuccine style noodles. They come in spaghetti style and angel hair style as well. Don’t get me wrong, I LOVE my regular pasta but living with a carbophobe makes me nuts so I have to make substitutions.

(Check http://www.house-foods.com/Tofu/tofu_shirataki.aspx for recipes and information) So tonight’s recipe is courtesy of Hungry Girl Lisa Lillien. I will take a picture and post it afterwards but for now I am including a picture of hers.

One more thing on this recipe that I really like. The shrimp calls for the tails removed! Hooray! This is one of my pet peeves. Why must the tails be left on with almost all shrimp dishes? Besides that it looks nice? Really? Is that the only reason?  I hate having to make a mess attempting to remove these tails while I am eating. Especially in a restaurant! Come on, cook without the tails! You’re not going to eat them anyway so why leave them on? Okay I feel better now!

INGREDIENTS:

1 small lemon

2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

¼ cup chopped onion

1 teaspoon chopped garlic (I will add more garlic as we are LOVE garlic)

8 oz. raw shrimp, peeled, tails removed, deveined

1 plum tomato, chopped

1 tablespoons light whipped butter or light buttery spread (I use I Can’t Believe It’s Not Butter w/Olive Oil)

2 teaspoons grated Parmesan cheese

Optional: Salt, pepper, crushed red pepper, chopped parsley, fresh basil

DIRECTIONS:

1. Cut lemon in half, and squeeze the juice from one half into a small dish; remove any seeds, and set aside. Cut the other half into wedges, and set those aside as well.

2. Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you have them. Set aside. (The noodles are very long so this is why you need to cut them up a little)

3. Bring a skillet sprayed with non-stick spray (butter flavored if you have it) to medium heat. Add onion and garlic, and cook until softened, 2-3 minutes.

4. Add shrimp and tomato. Stirring occasionally, cook until shrimp are opaque, about 2 minutes. Add lemon juice and continue to cook and stir for 1 minute.

5. Raise heat to medium high, add shirataki noodles, and mix well. Continue to cook for 1-2 minutes, until entire dish is hot and shrimp cooked through. Add butter and stir.

6. Plate (or bowl) your scampi and top each serving with 1 teaspoon Parmesan topping. Garnish with lemon wedges and, if you like, season to taste with optional ingredients. Enjoy!

Makes 2 servings

Serving Size: ½ of recipe (about 1¾ cups)

POINTS® value: 5 (for all you WW fans)

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