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PRAWN SCAMPI
An easy recipe that would go real well with a steak on
the side as well for an impressive meal.
Prawns remind me a bit of the taste of lobster...so to me they are like
little lobsters. You don’t need many
each when you have another meat side with the meal. Prawns can be a bit expensive.
How to peel prawns and remove veins from prawns
How to peel prawns and remove veins from prawns
Ingredients:
1/4 tsp
salt (1 mL)
1/4 tsp
black pepper (1 mL)
1 tbsp butter (15 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic, bottled
kind, OR (10 mL)
fresh
1/4 cup
dry white wine, OR if you prefer more butter and olive oil (60 mL)
1/2 tsp
dried parsley (2 mL)
1 tsp lemon juice, OR to
taste - optional (5 mL)
Instructions:
Remove shells and tails
of prawns (see you tube link above). Cut down the middle of the
back of the prawns with a sharp, serrated knife and remove the black vein with
the tip of the knife. Rinse prawns and
place in colander over bowl to drain while getting them all ready. Pat prawns dry with paper towels.
Sprinkle prawns with the
salt and pepper and toss to coat.
In nonstick frying pan,
over medium heat, in butter and olive oil (add more if not using white wine), cook garlic until barely turning
light brown. Add the prepared prawns and
let cook undisturbed for 1 minute. Turn prawns over. Add the white wine and parsley. Cover pan and cook until prawns are
done…about 3 more minutes….stirring about once or twice during that time. Add lemon juice to the sauce, stir and season
with salt and pepper, to taste. Serve
right away.
Yield: 3 to 4 servings
1 serving
248.5/186.4
calories
30.4/22.8
g protein
10.9/8.2
g fat
0.1/0.1 g fiber
2.3/1.7
g net carbs
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