Low-Fat Shrimp Scampi
- Reviews 1
Ready In: 25 mins
Serves: 4
Yields: 2
Ingredients
- 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 (1/16ounce) sugar substitute (Splenda)
- 2 cups broccoli rabe or 2 cups brown rice
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off