Shrimp Scampi
01-24-2010, 12:24 AM
#23
Super Member
Join Date: Jun 2009
Location: East Coast
Posts: 2,221
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 @%$#*, you know that looked spectacular! I agree with whoever says it looks better than what the restaurants serve. It would take me 3 - 4 days to drive down to Arkansas, so I wouldn't be in time for Sunday dinner. Otherwise, I'd be there!
Marsye, you @%$#*, 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!
01-24-2010, 11:35 AM
#26
Super Member
Join Date: Sep 2009
Location: Idaho
Posts: 6,442
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...
01-24-2010, 01:10 PM
#28
Super Member
Join Date: Jan 2008
Location: currently central new jersey
Posts: 8,623
charlee said:
charlee, you don't get it. we all want someone else to make it. we just want to eat it.
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.
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.
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