I combined a couple recipes and modified slightly (the substitutions worked wonderfully).
Serves: 4
1 1lb shrimp approximately
3 T butter
1-2 T olive oil
3-4 cloves minced garlic
1/4 cup dry white wine (substituted with 1/8c chicken
bullion/broth & 1/8 c apple juice (could use real grape)
1/2 t fresh ground black pepper
2 tablespoons lemon juice, fresh or otherwise
2 tablespoons chopped fresh parsley (or dried)
1/4 t Red pepper flakes
1/4 t Oregano
1 Heat a sauté pan on medium-high and add the olive oil and
butter. Once the butter melts, foams up and subsides, add the garlic and a dash
of red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a
minute, or until you see the edges of some of the garlic just beginning to
brown.
2 As soon as the garlic begins to brown, add the shrimp to
the pan. Then add the white wine (broth and apple juice) and stir to combine
and coat the shrimp with the butter, oil, and liquid. Spread the shrimp out in
an even layer in the pan. Increase the heat to the highest setting and let the
wine boil vigorously for 2-3 minutes.
3 Turn the shrimp over, or toss them so the cooked sides are
mostly facing up, and boil for another minute. Remove from the heat, add the
lemon juice, parsley/black pepper/oregano and toss to combine.
Serve alone, with crusty bread, over pasta, or over rice
(for gluten-free version).
http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html
http://southernfood.about.com/od/shrimprecipes/r/bln81.htm
http://www.simplyrecipes.com/recipes/shrimp_scampi/
http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-scampi-recipe/index.html?utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer&utm_content=buffer9b97f
http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-scampi-recipe/index.html
substitution chart:
http://homecooking.about.com/library/archive/blalcohol6.htm
http://www.thekitchn.com/non-alcoholic-cooking-wine-substitutes-184394
