Elswet's Shrimp/Chicken Scampi-Low[er]fat, Low[er]chol Version

As the title indicates, this is the low fat version of Fecipe #113620 for those of us who are watching what we eat. It does lose a bit in the translation, but it is still quite tasty and highly enjoyable.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb raw shrimp, peeled and deveined or 1  lb chicken breast, cubed
• 2⁄3 cup dry white wine
• 1⁄4 cup  virgin olive oil
• 1⁄2 cup  fat free butter substitute, plus
• 2  tablespoons  fat free butter substitute
• 6  garlic cloves, crushed and minced
• 1⁄4 teaspoon paprika
• 1⁄2 tablespoon parsley flakes
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon ground cayenne pepper or 1⁄8 teaspoon  red pepper
• 1⁄2 teaspoon lemon juice
• 1⁄16 teaspoon ground celery seed
• 1⁄2 cup low-fat parmesan cheese, finely grated to top

Directions

1. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
2. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp.
3. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!
4. If using this recipe with chicken, cook approximately 8-12 minutes, until the chicken bits are cooked throughout.
5. Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
6. Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
7. Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].