So, not really, but I’m so darn excited about snow that I have it on my mind constantly. I just got the word that school is closed tomorrow so I’m ready to take on the shrimp.
And what it is about snow that makes me think of potato soup, hot chocolate, and bread? But enough about that.
This is a very lean version of shrimp scampi. It has butter and parm, but just a little bit. Oh, and a little bit of wine. I took this from coronary suicide down to maybe coronary-Red Rider BB Gun. It won’t kill me, but I might have visions of my mom and teacher chanting “you’ll raise your cholesterol” 😉
This is super quick and easy.
Hot pan, throw in thawed shrimp. I used the lazy peeled and deveined with tails on.
Chop parsley, garlic, get lemon ready to squeeze.
Shrimp is done! It takes maybe 6-7 minutes for fresh raw shrimp to turn pink. I turned the heat off and remove from burner. Sprinkle some red pepper flakes if you want a little heat, 1 TEASPOON of butter, and ground pepper. If the pan is too hot, the butter will burn.
I cannot emphasize enough the importance of GOOD CHEESE. I don’t have to use as much because it’s actual cheese and not some processed stuff with extra “preservatives”. The grated crap in a can smells like old socks. This block of pure parm smells like parmesan cheese. It will last forever if I keep it air tight in a bag. I used 1/8 of a cup for the whole pan.
Now to put it all together
Throw on the parsely, cheese, and a splash of white wine. That will bring out the garlic, cheese, and shrimp flavors.
YUMMY!!!!! I saved my carbs all day because I knew I wanted a baked potato with my shrimp. I had a high protein breakfast, lunch, and snacks. It was definitely worth it! My sugar levels were good the whole day 🙂