This past weekend was our daughter’s 9th birthday and in preparation to celebrate, we asked her what foods she would like to eat.
A chopped pasta salad, pizza, shrimp, a fruit platter with carrots and ice cream cake for dessert were all noted.
When thinking about a shrimp recipe, I decided to make a scampi as she has tired of plain old cooked shrimp with cocktail sauce.
I suppose I could have made Shrimp Mozambique again but she has eaten that a million times a well, so I made a somewhat similar dish with this scampi.
I used less butter that the traditional scampi, added in some white wine and increased the nutritional pay-off with beans and tomatoes but trust me, it is still dang seafood deliciousness!
3 tablespoons olive oil
2 tablespoons unsalted butter or spread
4-5 large garlic cloves, chopped
1 lb 31-40 shrimp, deveined & shelled
1 cup white wine or low-sodium chicken broth
1/4 teaspoon dried red pepper flakes
Zest of one lemon
A handful of fresh chopped parsley
A few pinches of salt and ground black pepper
7-8 ounces cannellini beans, rinsed
7-8 ounces of grapes or cherry tomatoes
1. Heat the oil and butter over medium-low heat and add the garlic. Saute for 30 seconds and then add the shrimp and raise the heat to medium.
2. Toss the shrimp and add the wine or broth. Cook for another minute, stirring often and then add in the pepper flakes, lemon zest, parsley, salt and pepper, mix well and remove from the heat.
3. Toss with the beans and tomato and serve. If you wish, serve over whole grain or pasta.