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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets. Ingredients:
3 tablespoons butter, divided |
1/3 cup panko (japanese breadcrumbs) |
1/2 cup chopped fresh italian parsley, divided |
1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact |
2 tablespoons extra-virgin olive oil |
1 1/2 cups thinly sliced red onion |
5 garlic cloves, minced |
1/2 teaspoon dried crushed red pepper |
2/3 cup dry white wine (preferably sauvignon blanc) |
lemon wedges |
Directions:
1. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.
2. Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.
3. Per serving: 295.32 calories (kcal), 50.6 % calories from fat, 16.59 g fat, 6.59 g saturated fat, 232.57 mg cholesterol, 10.98 g carbohydrates, 1.57 g dietary fiber, 2.68 g total sugars, 9.40 g net carbohydrates. Nutritional analysis provided by Bon Appétit
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