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Old 05-27-2012, 09:41 AM
Location: SoCal desert
8,092 posts, read 13,891,391 times
Reputation: 14906


Got this in an email the other day from either Betty Crocker or Kraft Foods. Can't remember which.

My few changes - to use what I had on-hand - are below the directions.

It was YUMMY!

Spicy Shrimp Scampi with (brand name) Tomatoes
Servings 4

1 pound uncooked shrimp, peeled (with tail shells left on), deveined
Salt and pepper to taste
2 tablespoons (brand name) olive oil
2 tablespoons butter
6 cloves garlic, chopped
1/2 cup white wine
14.5 ounces (brand name) fire-roasted diced tomatoes, undrained
1 jalapeno chile, seeded, chopped, or 1 teaspoon crushed red pepper flakes
Juice of 1 lemon (3 tablespoons)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 cup Italian style (brand name) crispy bread crumbs
Cooked rice or pasta

Place shrimp in large bowl; season well with salt and pepper. Set aside.
In 12-inch skillet, heat oil and butter over medium-high heat until butter is melted.
Add garlic; cook and stir 2 to 3 minutes. Add wine; cook 1 to 2 minutes.
Stir in tomatoes and chile. Season with salt and pepper.
Reduce heat; simmer 2 to 3 minutes.
Add shrimp to skillet; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.
Stir in lemon juice, parsley, and basil.
Sprinkle with bread crumbs. Serve immediately over rice or pasta.

My deviations from the original recipe:
Used frozen already-cooked shrimp from a bag, defrosted, tails pulled off since I hate messing with them
Used a can of diced tomatoes with chunks of green chile already in it.
Used the red pepper flakes, not the jalapeno
Used dried parsley and basil
Used Parmesan instead of bread crumbs.
Served with pasta.
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