"Shrimp" Scampi

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INGREDIENTS

6-10 cloves Fresh garlic, peeled ; Crushed
3 Tablespoons Extra virgin olive oil ; good quality
12 Jumbo shrimp ; peeled, deveined, shell still attached
1-2 pinch Crushed red pepper ; depending on desired heat level
4 oz. White wine ; drinkable
8 oz. Chicken stock ; reduce
1-2 whole Fresh lemon juice ; to taste
2 oz. Unsalted butter ; room temperature
2 oz. All purpose flour ; by weight, sifted
1 Tablespoon Italian flat leaf parsley ; chopped
as needed salt and pepper to taste
1 Baguette ; thick sliced on extreme bias, slightly toasted

Servings

INSTRUCTIONS

Have all ingredients ready to go. Heat a medium saute pan, add oil and heat, add crushed garlic and toss till golden brown, quickly add crushed pepper followed by shrimps.

when shrimp is half cooked and browning, deglaze with the wine and add chicken stock

lower temp to simmer and reduce.

mix together flour and butter by hand and slowly add to sauce while whisking to thicken

add lemon juice, salt and pepper to taste. Add parsley and fine dice roma tomato for color

plate bread slices, divide shrimps evenly, spoon sauce over and serve.

Best to eat with your hands!

NOTES

Is a quick dish, once you have everything prepped and in reach. Don't burn the garlic or red pepper. Use good fresh ingredients. Do not count calories 😋

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Scampi Bread

6-10 cloves Fresh garlic, peeled Crushed 
3 Tablespoons Extra virgin olive oil good quality
12  Jumbo shrimp peeled, deveined, shell still attached
1-2 pinch Crushed red pepper depending on desired heat level
4 oz. White wine drinkable
8 oz. Chicken stock reduce
1-2 whole Fresh lemon juice to taste
2  oz. Unsalted butter room temperature
2 oz. All purpose flour by weight, sifted
1 Tablespoon Italian flat leaf parsley chopped
as needed  salt and pepper to taste 
1  Baguette thick sliced on extreme bias, slightly toasted

Have all ingredients ready to go. Heat a medium saute pan, add oil and heat, add crushed garlic and toss till golden brown, quickly add crushed pepper followed by shrimps.

when shrimp is half cooked and browning, deglaze with the wine and add chicken stock
lower temp to simmer and reduce.

mix together flour and butter by hand and slowly add to sauce while whisking to thicken

add lemon juice, salt and pepper to taste. Add parsley and fine dice roma tomato for color

plate bread slices, divide shrimps evenly, spoon sauce over and serve. 
Best to eat with your hands!

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 4 Servings

Calories: 576
Calories from Fat: 216 (38%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 2.6g
Cholesterol 62.3mg		19 %
Sodium 871.2mg		30 %
Potassium 202.6mg		5 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 69.2g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 576

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