Tuesday, February 28, 2006

Succulent Shrimp Scampi, Baby!

This satisfying shrimp scampi recipe will liven your low-carb plan up

Shrimp has to be one of my all-time favorite foods in the whole wide world. I can vividly remember from my childhood when my family would go visit my Aunt Gere in Memphis, Tennessee at Christmas and she would always have a huge platter full of boiled shrimp. She spent hours shelling, deveining and arranging those shrimp for our family to enjoy.

My love for shrimp still exists to this day and you could just about call me Bubba Moore with the way I like shrimp so much (boiled shrimp, shrimp on a stick, shrimp cocktail, shrimp scampi...I'm making Forrest Gump so proud right now! LOL!).

WIth that in mind, I've got another great recipe from Elaine at Low Carb Connoisseur to share with you today that includes shrimp in it to enjoy on your low-carb lifestyle. With a whopping 30g protein and just 4.5 net carbs, this recipe is a low-carb delight.

You will also notice that this recipe includes several excellent ingredients for enhancing the overall flavor of the shrimp, including lemon, wine and garlic. Mmmm, I can smell this one cookin' already! ENJOY!


2 tablespoons butter
2 tablespoons olive oil
4 large cloves garlic, minced
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
Pinch of dried hot red-pepper flakes
Salt and black pepper
1 pound large shrimp, shelled and deveined

1. Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

2. Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.

Servings: 2
Prep time: 10 minutes
Bake/Cook time: 10 minutes

Carbohydrates: 5 grams
Net Carbs: 4.5 grams
Fiber: 0.5 grams
Protein: 30 grams
Fat: 26.5 grams
Calories: 418

THANK YOU again, Elaine, for sharing this low-carb recipe with the shrimp-lover in all of us. Keep 'em coming!


Blogger Science4u1959 said...

Mmmmm, shrimp, my favorite too. Very cheap here in Asia, and you can buy it everywhere - freshly cooked, or sauteed, steamed, whatever. Also delicious here are the Choi Mai: little sausage-ish cubes and shapes filled with minced shrimp, fish, pork, beef and spices. Low-carb most Asian food is.

3/01/2006 8:25 PM  

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