Split-Second Shrimp Recipe

Split-Second Shrimp Recipe Split-Second Shrimp Recipe photo by Taste of Home Rating 4

In Marion, Illinois, Jalayne Luckett uses her microwave to hurry along preparation of this super-fast shrimp scampi that's buttery and full of garlic flavor. Tip: Serve it as an elegant entree or special-occasion appetizer.

This recipe is:

Quick

Diabetic Friendly

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Split-Second Shrimp Recipe
  • Prep/Total Time: 10 min.
  • Yield: 6 Servings
10 10

Ingredients

  • 2 tablespoons butter
  • 1-1/2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 tablespoons white wine or chicken broth
  • 5 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1 pound uncooked large shrimp, peeled and deveined

Directions

  • In a 9-in. microwave-safe pie plate, combine the butter, garlic and cayenne. Cover and microwave on high for 1 minute or until butter is melted. Stir in the wine, lemon juice, parsley and salt. Add shrimp; toss to coat.
  • Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until shrimp turn pink. Stir before serving. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (prepared with reduced-fat butter) equals 79 calories, 3 g fat (2 g saturated fat), 119 mg cholesterol, 349 mg sodium, 1 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchange: 2 lean meat.

Originally published as Split-Second Shrimp in Quick Cooking May/June 2005, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Split-Second Shrimp

Split-Second Shrimp Recipe

Split-Second Shrimp

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(1-3) of 3 reviews

Reviewed on Feb. 02, 2012 by Lori Kostecki

I love this recipe! So simple, with tasty results. I like to serve it atop angel hair pasta along with a green salad.

Reviewed on Jun. 28, 2011 by katlaydee3

I loved this recipe but I found that it took about a minute longer to cook. I served it with the BLT Salad on the same page.

Reviewed on Jun. 24, 2009 by XOBasia

So easy and yummy! I use a lot less lemon juice...too much for my tastebuds and I add some garlic salt. I triple the sauce and serve over angel hair.

 
 

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