Wednesday, December 7, 2011

Shrimp Scampi with Roasted Vegetables

On a night when you're not absolutely starving, this meal is perfect. If you need to fill yourself with calories, then I wouldn't recommend it. (Although I would rarely recommend doing that anyway...)

*Serves 2*

Ingredients (vegetables):
Small assorted sweet peppers
Any other desired vegetables
Light olive oil
Garlic powder
Coarse salt and pepper to taste

Preheat oven to 350 degrees. Arrange vegetables on an oven-safe tray and coat with a small amount of light olive oil. Sprinkle with salt, pepper and garlic powder and roast for 15-20 minutes or until tender and slightly crispy. Begin cooking shrimp about ten minutes after the vegetables.

Ingredients (shrimp):
1/2 lb Large shrimp (*They're ALWAYS better if you peel and de-vein them yourself, but you could always be lazy and buy the pre-prepared kind.)
2 Tbsp Unsalted butter
2 Tbsp Minced garlic (preferably roasted)
1 Shallot (*Onion will work too, but shallots will turn out better.)
1/8 cup Lemon juice
1/2 cup Dry white wine
Coarse salt and pepper to taste

In a large pan, melt the butter. Finely chop the shallot and add to the pan. When the shallots begin to turn clear, add the shrimp. After the shrimp turn orange, add lemon juice and salt and pepper, followed by the roasted garlic. Stir for about twenty seconds. Turn up the heat and add the wine, boiling off alcohol for approximately thirty seconds. Reduce heat to a simmer. Serve with vegetables.

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