Shrimp Scampi, a very classic Italian dish. If you haven't noticed already, I love to put my own spin on things. Even if I am Italian! Now the classic dish would be served with macaroni, and the garlic and shallots would be made into almost a paste. Here is my twist on the dish...
12 Jumbo Large Uncooked, De-veined Shrimp
3 Cloves Garlic, chopped
1 Shallot, chopped
4 Tablespoons Butter
1/3 cup Fresh, Chopped Parsley
Juice of half a Lemon
1/2 cup Sliced Mushrooms (optional)
Following the directions on the box of couscous, cook 2/3 of a cup in low-sodium chicken broth. Once done, sprinkle on some grated cheese (pecorino romano), some fresh parsley, and a little grated lemon. Set aside.
For the shrimp:
Add the butter into a skillet and melt over medium heat. Add in the shallots and cook for about 5 minutes, stirring. Next add in the garlic and mushrooms, cooking and stirring another 5-8 minutes. Add in half of the parsley, and some salt to taste. Place the shrimp into the skillet, squeeze on the lemon juice and cook for about two minutes on each side. Pour shrimp mixture over the couscous, sprinkle with the remaining parsley, grated cheese and enjoy!
I personally love Santa Margherita Pinot Grigio with this dish!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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