Thursday, August 1, 2013

Paleo Shrimp Scampi


QUICK, EASY, AND DECADENT - DINNER IN ONLY 15 MINUTES!


I had a little dinner party with the girls the other night but I was a little pressed for time.  So I ran downstairs to the grocery store (I'm a lucky duck... organic grocery store on the first floor of my building) and picked up some shrimp.  The rest of the ingredients I already had on hand.  It went so well that all of the shrimp was eaten and I felt like a terrible for host for not doubling the recipe!  I also couldn't believe how easy it was.  The hardest part was deveining and butterflying those suckers.  Next time I think I'll buy them already deveined.  Overall, though, it only took 15 minutes from beginning to end.  Not bad, friends.  In any event, I served it with roasted zucchini and chocolate cheese cakes in individual ramekins.  Wine was drunk. Laughs were loud.  And plates were cleaned.  It was a great success.  Thanks to my guinea pig friends for allowing me to try new recipes on them!

INGREDIENTS


1 1/2 lbs shrimp (about 30)
3 tbsp olive oil
8 tbs unsalted room temperature butter (1 stick)
4 cloves minced garlic
1 minced shallot
S&P
2 tbs fresh parsley
1 tsp fresh rosemary
1 zested lemon and squeezed
1 egg yolk
1/2 cup crushed sliced almonds
*optional - 2 tbsp dry white wine

TOOLS REQUIRED:

Casserole dish - square (12x12) or circular or ovular, 2 mixing bowls                           

INSTRUCTIONS:

1.

2.
Preheat oven to 425 degrees. 

De-shell, de-vein, and butterfly your shrimp.  Toss in a bowl along with the olive oil, salt and pepper and wine if using.  
3.


4.
In a separate bowl, combine the butter, garlic, shallot, parsley, rosemary, lemon zest and juice, egg yolk, and almonds. 

Line your baking dish with your butterflied shrimp in a pretty little design and pour over any remaining olive oil.  Spoon your butter/almond mixture on top evenly. Bake 10-12 minutes until bubbling. If you like a browned top, place under broiler for an extra minute or two.  Serve immediately.



SERVES 4

Reactions:

3 comments:

  1. Can this be made with Ghee or Coconut Oil instead of the stick of butter/

    ReplyDelete
  2. Yum! Invite me next time - I'll fly back to Chi-town from NY!

    ReplyDelete

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