Hey all! I am sorry I have been so slack about posting lately (or for the past year or so) but life has just gotten too busy. I guess the good news is, you know if I am posting a new recipe, it must be good…or at least we think so!
So I have to be honest, I have never made this shrimp (scampi) -n-grits recipe. But Alice has now made it multiple times and thanks to her, it has become a staple for us this year. Tate actually said tonight that this is his “very favorite dish!” and that “Alice needed to open a restaurant”. That’s a pretty big compliment coming from little brother.
We always use to think about shrimp as just a special occasion meal because one, it is pricey for wild shrimp and two, well, who wants to take the time to peel and de-poop it? But now that you can get frozen wild shrimp that is both peeled and deveined(!) from Trader Joe’s or even Costco for a reasonable price, we get to enjoy it way more often.
What I love about this recipe even more is that cauliflower rice (or you can use noodles) makes this meal so satisfying. It soaks up the sauce so well and it is very filling. I might try it next time (instead of cauliflower rice or even gluten free noodles) with zucchini noodles for a fun change. Anyway, I hope y’all like this recipe as much as we do!
Notice the goggles. She hates to get teary-eyed from cutting onions so this has become a part of her routine when she cooks anything with onions. She might kill me for posting this…
I could just eat this pan of shrimp. Seriously, it smells and tastes so good!
There is a reason shrimp and “grits” go together so well. The grits soak up the flavor of the sauce. While this isn’t a traditional shrimp and grits recipe, the scampi sauce goes really well with cauliflower rice. Now the kids love their gluten free noodles and since Alice is making the dinner, who am I to argue? But she is sweet enough to save me some so I can add my cauliflower rice and man is it good. I just sauteed the Trader Joe’s pre-cut cauliflower rice in 1-2 tbsp of ghee, added some salt and dry white wine and let it cook until it softened. Then I pour it into a bowl and then mixed in Alice’s shrimp and sauce (picture above).
This is Alice’s meal with the noodles. Clearly we like a lot of shrimp and butter…
Sometimes it is really hard to take pictures when you are hungry…
George really has nothing to do with the food. I just thought he was cute…
- 1 lb shrimp, peeled
- 1 box 8 oz gluten free pasta (or 1 lb cauliflower rice - we used Trader Joe's precut)
- 4 tbsp butter
- 1/4 cup olive oil
- 2 big shallots, minced
- 2-3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup parsley, chopped
- If you make the cauliflower rice, you'll need extra 2 tbsp of ghee or butter, 2 tbsp dry white wine and a dash of salt.
- Bring water to a boil and cook your pasta OR saute your cauliflower rice (in 2 tbsp ghee or butter, add 2 tbsp dry white wine and a dash of salt) until it is becomes soft.
- Mince the shallots and garlic.
- Warm up 2 tbsp of butter and 2 tbsp of olive oil and saute shallots until they are translucent.
- Add shrimp to the pan with some salt and cook until they are pink for a few minutes.
- Put the shrimp in a large metal or glass bowl.
- Put lemon juice and dry white wine and bring it to a boil.
- Add 2 tbsp of both butter and oil to the pan.
- Once the butter is melted, pour the sauce in your large bowl that is filled with shrimp.
- Add your noodles (or cauliflower rice) to the bowl and stir.
- Garnish with parsley and enjoy!
- *We ALWAYS double the sauce AND the shrimp but not the pasta. I would double and use 2 lbs of cauliflower rice but since we used half noodles, half cauliflower rice I only used 1 lb cauliflower rice.
- **I think this would also be great with zucchini noodles!