Shrimp with garlic, lemon and parsley
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 578, total fat 22 G., saturated fats 7 G., proteins 38 G., carbohydrates 44 G., fiber 4 G., cholesterol 299 mg, sodium 963 mg, sugar 0 G.
Calories 578, total fat 22 G., saturated fats 7 G., proteins 38 G., carbohydrates 44 G., fiber 4 G., cholesterol 299 mg, sodium 963 mg, sugar 0 G.
If you're looking to delight your guests with a sophisticated appetizer, prepare shrimp scampi and serve it on crispy garlic toast. It looks exquisite, cooks quickly, and the flavor is sure to impress. The shrimp are simmered in a sauce of butter, garlic, white wine, and lemon juice. Three minutes—and it's ready! Be sure not to overcook the shrimp to ensure they stay tender. Before serving, sprinkle with fresh herbs and add lemon wedges for everyone to drizzle with.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg large shrimp, peeled and deveined, do not remove tails
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, chopped
- A pinch of red pepper flakes
- 8 slices of bread (with crust) 1 cm thick.
- 3/4 cup dry white wine or low-salt chicken broth
- Grated zest and juice of half a lemon + lemon wedges for serving
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh chives
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- In a large oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the garlic, 1/2 teaspoon of salt, and red pepper flakes and cook for 1-2 minutes; remove from heat. Brush both sides of the bread slices with the garlic mixture and arrange them on a baking sheet. Toast the bread in the oven for about 1 minute per side. Divide the toasts among four plates.
- Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss, then add the wine, lemon zest, and juice. Transfer the skillet to the oven and broil until the shrimp are pink, about 3 minutes. Transfer the shrimp to plates with a slotted spoon.
- Return the pan to high heat and simmer the remaining liquid until slightly thickened, 1 to 2 minutes. Add the parsley and chives. Stir in the remaining 1 tablespoon butter and simmer for another 1 to 2 minutes; pour the sauce over the shrimp. Serve with lemon wedges.
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