Shrimp Scampi

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