People who love to eat are always the best people.
After the day in Cleveland, my heart was full, but my belly was hungry. I needed something quick and easy. This Simple Shrimp Scampi was just what the doctor ordered. (Almost literally..) I referenced The Healthy Mind Cookbook by Rebecca Katz here, and I’m slowly cooking my way through it. This recipe is a winner.
Simple Shrimp Scampi
- 2 tablespoons extra-virgin olive oil (loaded with “good fats” that have been linked in studies to improved memory and better overall brain functioning)
- 3 teaspoons minced garlic (good for cardiovascular health, and helps boost the body’s iron metabolism)
- 1/4 teaspoon red pepper flakes (I wasn’t in the mood for spice that night so I omitted)
- 1/2 cup dry white wine (and a tall glass for drinking)
- 1 pound large shrimp, peeled and deveined (loaded with vitamin B12 and a good amount of brain boosting omega-3 fatty acids)
- Sea salt
- 2 teaspoons lemon zest (a vitamin C powerhouse and loaded with memory-boosting flavonoids)
- Freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh parsley (…or not. I didn’t have any and I didn’t miss it)
Heat the olive oil in a heavy skillet over medium heat. Add the garlic and red pepper flakes (if using) and saute for 30 seconds, until the garlic is fragrant and slightly golden. Add 1/4 cup of the wine (and take a sip from your glass) and deglaze the pan, scraping up any bits that are stuck to the pan, and cook until the liquid has reduced by half. Add the shrimp, a pinch of salt, and the remaining wine. Cook until the shrimp is opaque, about 3 minutes. Gently stir in the lemon zest, 2 teaspoons of lemon juice, and parsley. Taste. You may want to add another pinch of salt and a squeeze of lemon juice. Serve immediately.
I served it with roasted broccoli and a brown rice and quinoa mix:
This recipe is a keeper. It was delicious:
Two busy days, one awesome meal. I went to bed a happy girl.