Elswet's Shrimp/Chicken Scampi-Low[er]fat, Low[er]chol Version |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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As the title indicates, this is the low fat version of Fecipe #113620 for those of us who are watching what we eat. It does lose a bit in the translation, but it is still quite tasty and highly enjoyable. Ingredients:
1 lb raw shrimp, peeled and deveined or 1 lb chicken breast, cubed |
2/3 cup dry white wine |
1/4 cup virgin olive oil |
1/2 cup fat free butter substitute, plus |
2 tablespoons fat free butter substitute |
6 garlic cloves, crushed and minced |
1/4 teaspoon paprika |
1/2 tablespoon parsley flakes |
1/8 teaspoon white pepper |
1/8 teaspoon ground cayenne pepper or 1/8 teaspoon red pepper |
1/2 teaspoon lemon juice |
1/16 teaspoon ground celery seed |
1/2 cup low-fat parmesan cheese, finely grated to top |
Directions:
1. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
2. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp.
3. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!
4. If using this recipe with chicken, cook approximately 8-12 minutes, until the chicken bits are cooked throughout.
5. Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
6. Preheat at toast or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
7. Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].
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