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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is verbatim from the Betty Crocker Cookbook. I prefer using multiple color onions to give it a little flair, serving it over pasta, and with a green vegetable. Scampi is a term often used in restaurants to describe a dish made with large shrimp that are prepared with garlic, oil or butter, then broiled in a shallow ramekin. This easy version is cooked in a skillet. Ingredients:
1 1/2 lbs medium shrimp, uncooked and in shells |
2 tablespoons olive oil |
1 tablespoon chopped fresh parsley |
2 tablespoons lemon juice |
1/4 teaspoon salt |
2 medium green onions, thinly sliced (2 tablespoons) |
2 garlic cloves, finely chopped |
grated parmesan cheese, if desired |
Directions:
1. Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein (devein).
2. Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.
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