Recipe by Brian M. Riback
I was experimenting last night, wanting to do something different with shrimp. I don't really measure so please use your best judgment when referring to the counts I have included below. I'm REALLY curious if anyone likes this!
Top Review by Godsgirl314
If you want traditional tasting Shrimp Scampi this isn't the recipe for you. The recipe calls for 2 tablespoons each of basil and oregano - I cut both in half and it was still way too much. Also the recipe never states where to add the mushrooms. The lack of salt and pepper leaves the result absolutely tasteless and the over-use of basil and oregano doesn't make up for it. The "sauce" it makes using 4 tablespoons of corn starch is wayyyyy too thick to be confused with traditional Shrimp Scampi. If you insist on using this recipe, a lot of adjustments need to be made. Just not worth it!
- 3 tablespoons extra virgin olive oil, plus another 3 to be used later
- one medium bag shrimp
- 1 shallot, Diced
- 1 small red pepper, Diced
- 4 tablespoons crushed garlic
- 1 cup chicken broth
- 3⁄4 cup white wine
- 2 tablespoons oregano
- 2 tablespoons basil
- 4 ounces sliced mushrooms (Reserve the liquid!!!)
- 1⁄4 cup nonfat milk
- 4 tablespoons cornstarch
- 2 (1/16 ounce) sugar substitute (Splenda)
- 2 cups broccoli rabe or 2 cups brown rice
Directions See How It's Made
- 1. Add the first 3 tbsp of EVOO to a medium-hot pan.
- 2. Add Shallot, Red Pepper, garlic and cook until translucent.
- 3. Add chicken broth to deglaze (2 minutes).
- 4. Add White wine, Oregano, and Basil and reduce to simmer for 5 minutes.
- 5. While this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit.
- 6. Add Milk, rest of EVOO, Splenda, and cornstarch mixture and increase flame to high and let boil. Be careful with the milk that it doesn't boil over.
- 7. Add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes).
- 8. Serve over Broccoli Rabe or Brown Rice.