 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I was experimenting last night, wanting to do something different with shrimp. I don't really measure so please use your best judgment when referring to the counts I have included below. I'm REALLY curious if anyone likes this! Ingredients:
3 tablespoons extra virgin olive oil, plus another 3 to be used later |
one medium bag shrimp |
1 shallot, diced |
1 small red pepper, diced |
4 tablespoons crushed garlic |
1 cup chicken broth |
3/4 cup white wine |
2 tablespoons oregano |
2 tablespoons basil |
4 ounces sliced mushrooms (reserve the liquid!!!) |
1/4 cup nonfat milk |
4 tablespoons cornstarch |
2 (1/16 ounce) sugar substitute (splenda) |
2 cups broccoli rabe or 2 cups brown rice |
Directions:
1. 1. Add the first 3 tbsp of EVOO to a medium-hot pan.
2. 2. Add Shallot, Red Pepper, garlic and cook until translucent.
3. 3. Add chicken broth to deglaze (2 minutes).
4. 4. Add White wine, Oregano, and Basil and reduce to simmer for 5 minutes.
5. 5. While this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit.
6. 6. Add Milk, rest of EVOO, Splenda, and cornstarch mixture and increase flame to high and let boil. Be careful with the milk that it doesn't boil over.
7. 7. Add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes).
8. 8. Serve over Broccoli Rabe or Brown Rice.
|
|