This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Parsley - the jewel of herbs, both in the pot and on the plate."
-Albert Stockli, Chef
Coating the shrimp with the scampi butter is the key to keeping them moist and plump. You might think that after 25 minutes in the oven they would be woefully overcooked, but this recipe was tested a few times and that is the optimum timing. Because the rest of the ingredients take time to cook and heat up, the shrimp steam near the end of the cooking cycle. The beans and carrots are tender but not overcooked, the shrimp plump and juicy, and the butter and wine combine for a sweet garlicky sauce.
I used to vacation along the coast of South Carolina and would go to the docks for fresh shrimp. The flavor is incomparable. Practically speaking, in many areas it's hard to buy fresh shrimp because most of the shrimp sold is processed and frozen quickly after catching. Because shrimp is so delicate, only the most careful handling will result in truly fresh product. I live in New Orleans now and am (comparatively) spoiled by my fresh Gulf shrimp, but when I lived in Northern Virginia my local fish market would occasionally have fresh shrimp. If the shrimp is truly fresh and has never been frozen I will do my best to use it the day purchased. If you live in an area without access to truly fresh shrimp you will do well to buy good quality frozen shrimp and thaw it yourself. I almost never buy shrimp that has been peeled and deveined.
Look for firm shrimp with little softening of the shells. If the tail pulls away easily it is not fresh. Quality shrimp, whether it is fresh or has been frozen, will have a fresh clean odor with the light salty smell of the ocean. The color is not as important since there are different colors of shrimp. Shrimp with dark spots (called melanosis) is, however, an indication that they are not as fresh.
Servings = 2 | Serving size =4 ounces shrimp with beans and veggies
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|4 tsp||unsalted butter|
|1 clove||garlic (finely minced)|
|1 Tbsp||shallot (finely minced)|
|2 Tbsp||parsley (minced)|
|2 tsp||olive oil|
|fresh ground black pepper (to taste)|
|8 ounces||shrimp (peeled and deveined)|
|1 15 ounce can||no salt added white beans (drained and rinsed)|
|1 medium||carrot (peeled and finely diced)|
|4 Tbsp||white wine (divided)|
|2||sheets parchment or foil, 30 inches in length each|
Cream together the butter, garlic, shallot, and parsley until well blended.
Add the olive oil, salt, and pepper and blend well.
Fold the shrimp into the scampi butter until it is well coated. Refrigerate until needed.
In another bowl, fold together the beans and carrots.
Preheat the oven to 400°F.
Fold the parchment (or foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Place half of the bean mixture on each parchment paper.
Place half of the shrimp on top of each serving of the bean mixture. Use a rubber spatula to get all of the scampi butter out of the bowl and on top of the shrimp.
Place 2 tablespoons of the white wine over the top of each of the servings of shrimp.
Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the shrimp and beans inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes.
To serve, place the pouches on individual plates and carefully cut open the pouches in an X. Be careful, as the steam will be hot! Serve still in the pouches.
Serving size = 4 ounces shrimp with beans and veggies
Servings = 2
Amount Per Serving
|Calories 508||Calories from Fat 141|
|% Daily Value|
|Total Fat 15g||25%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 12g||44%|
|Vitamin A 468%||Vitamin C 28%|
|Calcium 22%||Iron 46%|
|Vitamin K 91 mcg||Potassium 1477 mg|
|Magnesium 150 mg|