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Shrimp Scampi

541442_242869219192107_77131930_n1 lb of non imported, U.S. fresh/wild shrimp cleaned, deveined 

Fresh or Frozen Spinach or Kale (2+ cups)

1 package of sun dried tomatoes

1 cup of organic low sodium chicken broth

1/4 cup of Chopped Onions

Sea Salt and Pepper

Basting Oil

 3/4 cup of organic extra virgin olive oil

1 tbsp of parsley

1 tsp of thyme

1 tsp of basil

4 garlic cloves minced

Prepare the basting oil and set aside about 1/4 of it.   Marinate the shrimp in the remaining basting oil so they are all coated  (the longer the better i.e. overnight).

In a sauté pan, cook the shrimp until they turn pink.  In a separate pan sauté onions, spinach and/or kale and sun dried tomatoes using the remaining basting oil .  Combine the two pans, add the chicken broth and simmer for a couple of minutes.  Salt and pepper to taste.  You can serve over spaghetti squash (see Garlic Lover’s Spaghetti Squash),  just eat it as is!

*Unfortunately imported shrimp is often farm raised and contaminated with antibiotics, chemicals and residues, thus the reason I recommend US and not farmed raised shrimp.