This gluten free shrimp scamp is one of my husband’s favorite dishes. Okay, it’s really a family favorite and has moved up on the list of birthday dinners. And what’s great is it’s pretty quick and easy to make. You can use fresh or frozen shrimp – raw or precooked. Both will work. Which makes it especially convenient.
It’s also delicious served with either gluten free pasta, or if you’re looking to lower your carbs, try it with zucchini noodles. It’s fabulous that way too!
(Click on the link for directions on how to make them.)
- shrimp (raw or cooked) - 1 lb. cleaned/deveined or defrosted
- olive oil - 2 Tablespoons
- butter or non-dairy butter - 1/4 cup
- garlic - 4 Tablespoons (minced)
- leek or onion - 1/2 cup finely sliced or chopped
- asparagus - 12 - 15 spears
- white wine - 1/2 cup
- lemon juice - 1 (juiced)
- cayenne pepper - 1/4 teaspoon
- black ground pepper - 1/4 teaspoon
- sea salt - to taste
- GF angel hair pasta - zucchini noodles
- parsley - 1/4 cup chopped
- parmesan cheese or a non-dairy cheese - for sprinkling on top
To prepare: Wash, chop and/or mince garlic, leeks or onions, asparagus (cut into 1" pieces), and parsley. If using fresh, uncooked shrimp be sure to remove the shell and tail and devein it. If using frozen shrimp - defrost them first.
1. Put a pot of water on to boil. You'll want the water just about ready when you start your scampi.
2. In a large skillet heat the olive oil and butter together - just until the butter has melted.
3. Add the leeks or onions, garlic and asparagus and cook for a couple of minutes (or until the onions are soft and translucent).
4. Pour the lemon juice, wine, ground pepper, and cayenne pepper into the skillet, stir together and simmer.
5. If you're using fresh, uncooked shrimp, add it now and cook for about a minute or two on each side before removing with a slotted spoon and placing in a bowl. You can tell when the shrimp is done when it goes from blue/gray to white/pink. Don't overcook! If you're using cooked shrimp, do not add them yet or they'll become rubbery. Turn the heat down low under the skillet.
6. Toss the angel hair pasta or zucchini noodles into the boiling pot of water and cook until al dente. Save a bit of the liquid if using pasta (in case the broth needs it). Drain the pasta/noodles in a gluten free colander before adding them to the skillet and stirring through the broth.
7. Add the cooked shrimp to the broth. Cook them for no more than a minute or so. Really it's just long enough to warm them up in those yummy, buttery, lemony juices.
8. Remove the skillet from the heat and taste the seasonings, adding salt and/or more pepper if necessary. Add the chopped parsley and toss together.
9. Plate the dish, spooning the juices over the scampi and top with grated Parmesan or your favorite non-dairy cheese.
10. Serve immediately. Serves 4
Bon appetit! :)