My father introduced us to this dish when we lived in Hampton, Virginia. Of course, we had all the fresh seafood there in the world anytime we wanted it. What is amazing about Shrimp Scampi is how easy it is to make. Traditionally served over white rice, as a low-carber, I decided to spoon mine over a batch of my Foolproof Mashed Cauliflower. It was quite good actually. I like to add a bit of my Seafood Spice Blend to most of my seafood dishes, but it is not seen in most shrimp scampi recipes. Occasionally I like to add a splash of a couple tablespoons of white wine to this dish, but do not always do that, so I don’t show it in the ingredients below. Your call there. This recipe is suitable for all phases of Atkins and other Keto diets, as well as for Primal and Paleo followers. Those still on Atkins Induction should not add the white wine here.
INGREDIENTS:
1 lb. medium-large shrimp, peeled and deveined
4 T. butter, unsalted
3 cloves garlic, minced
½ c. parsley, chopped
1/8 tsp. coarse black pepper
¼-½ tsp. my Seafood Spice Blend
1 oz. (optional) dry white wine, (Pinot Grigio, Riesling or Sauvignon Blanc are good)
DIRECTIONS: Preheat broiler. In a large skillet melt the butter over high heat. Add garlic and let saute a couple minutes. Add shrimp and saute until the begin to get opaque and golden on the edges. Add black pepper and spice blend. Saute couple more minutes. Finally add parsley and stir to blend. Remove and pop into broiler long enough for the shrimp to begin to brown just a bit. Remove from oven and serve immediately over bed of mashed cauliflower (or rice for non low-carbers at the table)
NUTRITIONAL INFO: Makes 3 servings, each contains: (does not include mashed cauliflower, 1 cup of it would add around 2.8 net carbs to each serving)
306 cals, 18.1g fat, 3.73g carbs, 0.43g fiber, 3.3g NET CARBS, 31.4g protein, 233 mg sodium
Buttoni's Low-Carb Recipes 