When it comes to eating healthy, you don’t have to sacrifice flavor. There are a ton of elegant dishes that are heart friendly, low in fat, and low in sodium. Eating healthy is extremely important for all of us. In a world where eating unhealthily can cause serious medical conditions, it is essential to make meals for your family that ensure their safety.
Shrimp scampi is a delicious dish that can go with any number of sides. Shrimp is packed with protein, B vitamins, vitamin D, and selenium. Selenium has been known to help prevent some cancers, boost the immune system, and even help to reduce cholesterol. Shrimp are tiny bites of power food.
Shrimp Scampi Recipe (Serves two)
10 deveined shrimp with the tail on
1 tsp sea salt
1 tsp black pepper
2 tbsp extra virgin olive oil (EVOO)
2 tsp minced garlic
¼ cup dry white vermouth
2 tsp parsley leaves, finely chopped
Prepare the shrimp by making sure they are deveined, rinsed, and then patted dry with a towel. Prep the shrimp with salt and pepper. First, get your skillet up to medium-high heat, and then add in the olive oil. The pan should be up to heat before you add in the olive oil, or it could break down a little bit while bringing it up to temperature. Add the shrimp to the pan, and sauté for about one minute. Flip shrimp, and add in garlic. Cook for an additional two minutes. Separate shrimp into two bowls, leaving most of the liquid in the skillet.
Return skillet to heat, adding in the white vermouth and juice from half of a lemon. Boil for about 30 seconds, and sauce will thicken. Stir in chopped parsley and then remove the skillet from heat. Pour the sauce over the cooked shrimp.
Recipe Variation – Shrimp Scampi Skewers
Image via ChulitasFamous
Bamboo kabob skewers
5 pieces of deveined, tail on shrimp per skewer
¼ cup extra virgin olive oil (EVOO)
1 tbsp minced garlic
1 tsp sea salt
1 tbsp black pepper
1 tbsp lemon juice
When you make shrimp scampi skewers on the grill, the most important step in infusing the extra virgin olive oil with garlic. To do this, simply put the EVOO in a sealable container with the minced garlic and leave the container at room temperature over night. The oils in the garlic will blend with the olive oil. You can also simmer the EVOO with the garlic for 15 minutes, but use caution when simmering oil over a flame.
Tip: Soak the bamboo skewers in water overnight to make them fire retardant. This will keep the skewer from catching fire and burning the shrimp. Also, be creative. You can add cherry tomatoes, broccoli, cauliflower, mushrooms, and much more to the shrimp scampi skewers.
Skewer the shrimp. Gently glaze the shrimp with the garlic infused olive oil, but don’t overdo it. Shake the excess oil off. Salt and pepper the shrimp, and place them on a hot grill. Do not overcook the shrimp. When the shrimp turns a bright pink or orange color, it is done cooking.