Friday, February 21, 2014

Gluten Free Friday! (GF Shrimp Scampi)

Hello again food fanatics! The end of the week is finally here and that also means it’s time for another Gluten Free Friday recipe. Today I bring you one of my favorite shrimp dishes, Shrimp Scampi. Most shrimp scampi dishes are naturally gluten free but occasionally you’ll find one where the shrimp is dusted in flour or the sauce has flour in it as a thickener. The recipe I bring you today doesn’t include any flour or other glutenous ingredients so you can feel safe making this one. Now, I don’t get to eat shrimp as much as I’d like to due to the somewhat expensive price of shrimp as well as the fact that my wife doesn’t like shrimp so it’s hard to make shrimp dishes at home. I have, however, had a lot of shrimp scampi at various restaurants and I have to say that I would choose this dish over any restaurant scampi anytime. The sauce in this dish is just simply amazing. You definitely need to serve bread along with this so you have something to soak up all of the extra sauce. I think the best thing about this recipe, besides how delicious it is, is that it’s so easy to make. You can easily rock this dish out in less than 30 minutes and most of that time is actually spent shelling and deveining the shrimp. Give this recipe a try and let me know in the comments below how it matches up against some of the shrimp scampi you’ve had in the past.

GF Shrimp Scampi

  • 1/3 cup Extra Virgin Olive Oil
  • 3 Garlic Cloves, crushed
  • 1 pinch Red Pepper Flakes
  • 1 lb Shrimp, shelled and deveined
  • Salt
  • 1 Tbsp Lemon Juice
  • 1/3 cup Dry White Wine
  • 3 Tbsp Butter
  • Chopped Flat Leaf Parsley, for garnish

1. In a large skillet cook the garlic in the oil, over medium heat, slowly to infuse the oil with the garlic being careful not to burn the garlic.
2. Add the red pepper flakes to the garlic and oil and stir to combine.
3. Raise the heat to medium high and add the shrimp with a little salt; cook until shrimp is almost done.
4. Add the wine and cook until the alcohol is burned off, about 1 minute.
5. Add the lemon juice and butter to finish the dish.
6. Garnish with parsley and serve hot.

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