Shrimp Scampi
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 425
- Total Fat
- 40
- Saturated Fat
- 10
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 92
- Sodium
- 582
- Total: 25 min
- Active: 25 min
Ingredients
1 cup cauliflower florets
2 tablespoons grapeseed oil
Salt and pepper
6 jumbo shrimp (16/20 count), tail-on, peeled and deveined
1 teaspoon chopped garlic
Pinch chile flakes
1 teaspoon capers, with brine
1 ounce chicken stock
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon unsalted butter
Directions
- Preheat the oven to 450 degrees F.
- Toss the cauliflower florets with 1 tablespoon of the grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
- Heat the remaining 1 tablespoon grapeseed oil in a pan. Add the shrimp and garlic. Then add the chile flakes, capers, chicken stock, parsley and lemon juice. Cook for 3 to 4 minutes to cook the shrimp and build the sauce. Remove from the heat and whisk in the butter to emulsify the sauce.
- Add the cauliflower to the shrimp.