Recipe by Chef PotPie
Shrimp Scampi is often dripping with butter. (YUM!) This recipe allows for just enough butter to carry the flavors of the shallot, garlic, and lemon. The secret is to pat the shrimp dry with paper towels before tossing them with the sauce, which will encourage them to brown rather than steam under the broiler. Butterflying them exposes more surface to absorb the sauce. From Weight Watchers Take Out Tonight cookbook. Great with salad and bread, also with pasta.
Top Review by AuntWoofieWoof
This was pretty good. It was easy to make. I think it would be good without putting the prawns under the broiler. Just cooked in the pan with the butter, garlic and onions. I have been looking for a scampi recipe that didn't have any hot spices in it I can't eat hot spices. I will be making this again when prawns go on sale at a good price. Thanks Chef Pot Pie for sharing your recipe. Made for PAC '08.
- 4 teaspoons butter
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 lb large shrimp, peeled, deveined and butterflied
- 2 tablespoons parsley, chopped
- lemon wedge
Directions See How It's Made
- Preheat the broiler.
- Melt butter in large non-stick skillet over medium heat, add shallot and garlic and cook, stirring frequently, until golden, 4-5 minutes.
- Remove from heat, add lemon juice, salt and pepper, then add shrimp and toss to coat.
- Spread shrimp in a shallow baking dish large enough to hold shrimp in a single layer.
- Broil 3-4 inches from the heat, until shrimp are just opaque in the center and lightly browned on the outside, about 3 minutes on each side.
- Sprinkle with parsley and serve with lemon wedges.