Saturday, May 16, 2015

Shrimp Scampi

This is a great meal that's perfect for summer when we have to be wary of heating up the house with the oven. And shrimp cooks so quickly that this whole meal can be on the table in no time - with only one pan to clean!!!

  • 2 tablespoon almond flour or almond meal (if you have some Italian Seasoned "Bread" Crumbs pre-pared - use those!)
  • 1 teaspoon extra virgin olive oil + 1 Tbsp + 1 Tbsp
  • 1 Tbsp clarified butter (if you don't use butter, substitute with more olive oil or grapeseed oil)
  • 1 lb large shrimp (cleaned, peeled and de-veined)
  • 2 Tbsp clarified butter (or olive oil for dairy-free)
  • kosher salt and fresh ground black pepper
  • 4 cloves garlic, slivered
  • 1 lemon; juiced
  • 2 tsp finely chopped fresh parsley
  • 2 10oz bags baby spinach
  1. Heat your almond flour in a large non-stick frying pan on medium high heat and drizzle with the 1 tsp of olive oil. The goal is to toast the almond flour into browned crumbs. The oil will help them stick together a bit. Remove from the heat when done and place in a small bowl off to the side.
  2. Place your frying pan back on the stove on medium high heat and add your 1 Tbsp of oil and 1 Tbsp of butter (or more oil). When the pan is warm enough, add in your garlic slivers and saute for 30 seconds or until fragrant. Don't brown your garlic just yet because it still has longer to go in the pan.
  3. Add the shrimp to your pan (make sure you dried them as best you can before tossing them in) and saute until just cooked through. Stir periodically to ensure even cooking. They'll take on a light pink color when done. You know you overcooked your shrimp if they curl into a super tight ring. No bueno.
  4. Sprinkle with salt and pepper to taste, and add the parsley and lemon juice to the pan. Stir well before removing the shrimp from the heat to a bowl off to the side.
  5. Return your pan to the heat and add the remaining 1 Tbsp oil. Add your spinach to the pan and saute a few minutes until just wilted. Stir occasionally to ensure the leaves on top cook evenly with the leaves on the bottom. When done, drain excess liquid from the pan.
  6. Plate by layering a helping of spinach and arrange your shrimp on top. You can spoon on some of the butter/oil/lemon juices from the shrimp bowl and then sprinkle with the toasted almond flour crumbs.
Toasting that almond flour into crumbs

Nothing like fresh ingredients!

About 30 seconds on the garlic is all you need.
If you fry your garlic for too long, it will get a burnt metallic taste.

Toss in them scrimps!

Careful not to overcook your shrimp or they'll become tough and chewy!

You may be questioning why so much spinach, well...

...spinach sure does shrink!

Plate by layering in a helping of spinach and arranging your shrimp on top;
sprinkle with your toasted almond flour crumbs and serve!