I am all about shortcuts in the kitchen. Often we have a recipe we know by heart, but yet we look for alternatives-sometimes to the detriment of the dish itself.
The last time I made Shrimp Scampi, I didn’t trust myself and tried to make a different, more involved version. It was ok, but not as good as my tried and true recipe. This is a naturally gluten free dish.
So here it is: Quick, easy and delicious!
1 package frozen, cooked, jumbo shrimp
1/4 cup olive oil
1-2 tbsp lemon juice
1/4 tsp garlic powder
1/2 tsp thyme
salt and pepper to taste
Rice for serving
Defrost shrimp in colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing
Peel and devein shrimp if not already peeled
Cook your rice first-this dish will come together quickly
Add olive oil to a non-stick pan, warm slightly
add your garlic powder, thyme, salt, pepper and lemon juice, stir to combine with olive oil
Add defrosted shrimp, toss in olive oil mixture until warmed through
Serve over rice
You can use raw shrimp-if you are using raw shrimp, toss in olive oil on medium heat until just pink.
You can use butter, or oil of your choice-I used olive oil because it is a healthy oil. If you use butter, keep burner low so butter does not burn
You can use a fresh lemon-squeeze through your fingers to avoid pits
If you use fresh garlic one clove equals 1/8 tsp of garlic powder. I find using fresh garlic to be a pain so I use garlic powder. To each his own.
If you don’t like thyme you could use parsley
You can also serve this over pasta or noodles
This makes about four servings.
The beauty of this dish is that you can conform it to your individual taste. Using cooked shrimp really speeds up the process.
If you decide to try this recipe, please let me know how it turns out!