Saturday, August 11, 2012

Baked Crunchy Shrimp Scampi ( Low Carb )

2lbs shrimp, peeled, cleaned, deveined
1 stick of butter
6 cloves of garlic
juice from 1 lemon
1T of the lemon zest
1T caper brine (if you have it around otherwise it's optional)
3T fresh chopped parsley
1/4C chopped green onion - whites and greens
1C almond crumbs*
1/4 C Parmesan


Preheat oven to 425 F.
Find a casserole dish or jelly roll pan big enough to hold the shrimp in one layer.
Grease the bottom of the dish with the stick of butter.
Melt the remaining butter in a small saucepan over low heat.
Add the garlic and gently saute until garlic softens, but does not brown.
Do not overcook the garlic or it will become bitter. Set aside to cool.

Place half of the almond crumbs in an even layer in the bottom of the casserole.
Sprinkle with the parsley.
Place shrimp in the casserole in a single layer.
Squeeze lemon juice over shrimp, then top with remaining almond crumbs.
Add caper brine and lemon zest to the melted butter.
Drizzle garlic butter evenly over the top of the shrimp.
Sprinkle with the Parmesan cheese.

Bake for 25 minutes or until top is golden brown.
 Garnish with green onions and serve.

* You can buy almonds that are processed into crumbles or you can make your own in a food processor. Just make sure you don't go too far and make almond butter. 2 cups of whole almonds = 1 cup of crumbles

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