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I made myself some garlic shrimp scampi for lunch. Want a bite? :lol:
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OK that's just cruel - of course we all want a bite!
All I have is leftover pizza for lunch. |
You know, I could learn to dislike you :hunf: :hunf:
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:lol:
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Looks yummy!!! I'll take some!!
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And where is the recipe ??? :hunf: :hunf: Now I am hungry and still have 2 hours left at work :?
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Originally Posted by sharon b
And where is the recipe ??? :hunf: :hunf: Now I am hungry and still have 2 hours left at work :?
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Ok gotta pick your brain some more.. are the shrimp fresh or frozen ?
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Originally Posted by sharon b
Ok gotta pick your brain some more.. are the shrimp fresh or frozen ?
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That looks DELICIOUS!!
Whens dinner?? :lol: :lol: |
I'm with Quilter 7x. That's cruel! I just made some turkey chili, which I like just fine - and now I'm feeling all deprived!
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Oh yum!
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That's just wrong!
I've eaten the last 3 meals out at 3 different restaurants and they were all super disappointing....Can I come to YOUR restaurant and you can serve me that???? |
It was so good I think I'll fix it for Sunday dinner.....y'all come on down!! :-)
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1 1/2 pound jumbo shrimp, shelled and deveined (a little over 1/3 lb per serving)
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely chopped flat-leaf parsley leaves 1/4 teaspoon grated lemon zest And the analysis from Calorie Count (which I think is HIGH in the calories...shrimp is NOT that high in calories: Nutrition Facts Serving Size 733 g Amount Per Serving Calories 703Calories from Fat 208 % Daily Value* Total Fat 23.1g36% Saturated Fat 14.6g73% Cholesterol 1458mg486% Sodium 8063mg336% Total Carbohydrates 3.5g1% Sugars 12.7g Protein 122.3g Vitamin A 19% • Vitamin C 21% Calcium 75% • Iron 26% Nutrition Grade D+ * Based on a 2000 calorie diet Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine. Divide the shrimp among 4 plates or arrange on a platter and serve. ;) :) |
***shaking my head in disbelief***
And here I always thought that you were SO nice.... :evil::evil::evil: I will be over tomorrow....for a DOUBLE helping :wink::D:D |
I had tomato soup for supper. Now I want some shrimp.
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Is that anyway to treat your friends...hmmm I was just looking over another purchase to make...and how did you know for the last week I have been craving shrimp scampi...get out of my head...lol
dee |
I like mine with angel hair pasta. I had spaghetti.
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Oh you guys are making me so hungry.
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you are lucky that i dont live closer as it is lunchtime here and I can almost smell them...and taste them!
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You big tease. :lol:
Looks like your dog (avatar) is waiting for some too! |
Charlee, the calories and fat are from the butter, not the shrimp. Of course, the butter is what makes it shrimp scampi. Somehow, I don't think the calorie and fat counts are the point here...
Marsye, you @%$#*, you know that looked spectacular! I agree with whoever says it looks better than what the restaurants serve. It would take me 3 - 4 days to drive down to Arkansas, so I wouldn't be in time for Sunday dinner. Otherwise, I'd be there! |
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Divide the shrimp among 4 plates or arrange on a platter and serve. ;) :)[/quote] 4 plates???? Ha. Just one.. I love shrimp!!!! |
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Well......I know how to perk you guys up! LOL
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The two tablespoons of butter that the recipe calls for only add up to 204 calories...3 ounces of shrimp are only 84 calories...those are the two "biggies" in that recipe, so I'm not seeing where the calories are coming from, unless that's with the vermouth added...which I don't like and don't use...
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YUMMY!!!
what time should I be there? |
charlee said:
1 1/2 pound jumbo shrimp, shelled and deveined (a little over 1/3 lb per serving) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely chopped flat-leaf parsley leaves 1/4 teaspoon grated lemon zest And the analysis from Calorie Count (which I think is HIGH in the calories...shrimp is NOT that high in calories: Nutrition Facts Serving Size 733 g Amount Per Serving Calories 703Calories from Fat 208 % Daily Value* Total Fat 23.1g36% Saturated Fat 14.6g73% Cholesterol 1458mg486% Sodium 8063mg336% Total Carbohydrates 3.5g1% Sugars 12.7g Protein 122.3g Vitamin A 19% • Vitamin C 21% Calcium 75% • Iron 26% Nutrition Grade D+ * Based on a 2000 calorie diet Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine. Divide the shrimp among 4 plates or arrange on a platter and serve. |
OMG that is so not fair. Delivery service? do you deliver? (getting my plate out now and one fork, not sharing).
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charlee, you don't get it. we all want someone else to make it. we just want to eat it.[/quote]
Amen sister. I could make it, but it tastes better when some one else does it. |
Oh I get it! ~grin~ But since Marsye hasn't offered to yet, I thought maybe one of you would take up the saute pan and make some for me!! ;)
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fat chance. fat being the operative word :mrgreen: .
can't speak for anyone but me. ;) |
Originally Posted by Charlee
Oh I get it! ~grin~ But since Marsye hasn't offered to yet, I thought maybe one of you would take up the saute pan and make some for me!! ;)
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Wow, that surely looks very delicious!!!
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Originally Posted by marsye
Originally Posted by sharon b
And where is the recipe ??? :hunf: :hunf: Now I am hungry and still have 2 hours left at work :?
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Well, yes!!!
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Originally Posted by butterflywing
charlee, you don't get it. we all want someone else to make it. we just want to eat it.
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OK That was just mean. Whaaaaaaaaa. I want some.
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Betelloni [spelling? ] makes a awesome jarred scampi sauce-I am not usually a huge fan of jarred anything but this one was really good, I have even used it over chicken, so quick and easy.
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Originally Posted by craftiladi
Betelloni [spelling? ] makes a awesome jarred scampi sauce-I am not usually a huge fan of jarred anything but this one was really good, I have even used it over chicken, so quick and easy.
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