Recipe Remix for Tuesday: Shrimp Scampi - Fox29 WFLX TV, West Palm Beach, FL-news & weather

Recipe Remix for Tuesday: Shrimp Scampi

FOX 29 Recipe ReMix - May 15, 2012

Shrimp Scampi

Usually Shrimp Scampi (which strangely when translated means Shrimp Shrimp???) is full of lots of fat and often served over carbohydrate laden pasta and buttery garlic bread… with even more oil or butter.  So this simple dish can easily turn into a dieter's nightmare.  Often with over 700 calories and 40 grams of fat.   YIKES!!!

Today's ReMix deconstructs this classic and ReMixes it into a stylish, more contemporary dish that tastes great, looks beautiful, add contains far more important nutrients while reducing the fat and calories.  This one has about 310 calories and 10 grams of fat (and that's for an extra large portion)

 So here's the Deal.

First we are going to replace all the butter with Colavita Extra Virgin Olive Oil.  (tastes better and better for you)  Then we are going to substitute the pasta and garlic bread with Sautéed Eggplant, Sautéed Sliced Tomatoes, and Sautéed Fresh Spinach and Arugula.  (Get it? Additional vitamins, minerals and most importantly, fiber!!!)

You will cook all of this in the same large skillet and place it in a large oven safe serving dish.  Preheat oven to 250*.  Place oven safe serving dish in oven to keep warm.

 

Seasoning Mix: (of course you and adjust it as you like)

1 tablespoon salt

1/8 teaspoons ground black pepper

1 teaspoons granulated garlic

1 can olive oil flavored pan spray shortening

2 large eggplants, peeled, sliced into ½"discs, sprinkled lightly with Seasoning Mix as above.

3 large tomatoes, stem removed, peeled if you like, sliced into ½" discs sprinkled lightly with Seasoning Mix as above.

1 – 10 ounce bag of baby spinach or arugula, or a combo of both, washed, shaken dry, sprinkled lightly with Seasoning as above.

2 tablespoons Colavita extra virgin olive oil

1 pound of your favorite shrimp, washed, peeled, vein removed, sprinkled lightly with Seasoning Mix as above.

1 tablespoon minced garlic

1½ cup white wine

1 tablespoons cornstarch, dissolved in ½ cup cold water

Juice of one lemon

Pinch of Thyme (fresh or dry)

¼ cup parsley, chopped

¼ teaspoon red pepper flakes (optional… more or less as you like)

 

Heat the skillet over moderate heat.  Spray with pan shortening for 3 seconds. Add eggplant in a single layer, cook about 1 minutes on each side.  Remove to warm serving dish and arrange in a decorative pattern.  Place in oven to keep warm.  Repeat until all eggplant is cooked.

Spray with pan shortening for 3 seconds. Add tomatoes in a single layer, cook about 30 seconds on each side.  Remove to warm serving dish and arrange in a decorative manner.  Place in oven to keep warm.  Repeat until all tomatoes are cooked.

Spray with pan shortening for 3 seconds. Add spinach/arugula, cook, turning constantly until the greens start to wilt, about 15 -20 seconds.  Remove to warm serving dish. Place in oven to keep warm.

Add olive oil to skillet and allow it to get hot.  Add the shrimp and cook, stirring periodically for about 2 minutes. Do Not Overcook!!!  Add shrimp to serving platter.

To make the sauce:

To the hot skillet add the minced garlic, stir and cook for 30 seconds.  Add the wine and cook for 1 minute.  When the wine boils add the cornstarch slurry. Stir constantly until it boils. Add the lemon juice, thyme, parsley and pepper flakes.  Taste and adjust seasoning as you like.  Pour sauce over shrimp and serve immediately.

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