Happy Shrimp Scampi Day! Yes, there really is such a thing. My husband read it in the paper yesterday and I remembered that I hadn't shared this recipe yet. The perfect day to do so! I love shrimp. Since I found "easy-peel" shrimp, I make it quite frequently. I was very excited to find a recipe from allrecipes.com for a Shrimp Scampi Bake. I love baking anything. You just mix up some stuff and stick it in the oven. Dinner - done.
This recipe was just dying for a healthier and low-FODMAP makeover. I cut the butter in half and added some dry white wine. Simmer the garlic in oil* first to give it the garlic flavor without the fructans. I can usually tolerate a little garlic if I've eaten low-FODMAP during the day, so my photos do show some minced garlic. You can do whatever you can tolerate, including even leaving the garlic out if desired. I served it over bionaturae gluten-free spaghetti (you could also used Tinkyada white rice spaghetti or just rice), with a side salad and a bottle of Pinot Grigio. Sprinkle on some Parmesan cheese. The perfect dinner.
Shrimp Scampi Bake
1 tablespoon olive oil*
1 clove garlic, peeled, smashed, kept whole
1/4 cup unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound raw shrimp, peeled and deveined, tails left on if desired
- Preheat oven to 450 degrees F.
- Heat oil over medium heat. Add the garlic and simmer just until it starts to brown. Remove garlic and discard. Add the butter and stir to melt.
- Add the white wine, parsley, lemon juice, Dijon, salt and pepper to the butter and stir.
- Place shrimp in an 8"x 8" baking dish. Pour butter mixture over top.
- Bake 12 to 15 minutes or until shrimp are pink and opaque.
*Please note that I have updated this recipe to simmer the garlic in oil, not butter. Since butter contains water, the fructans can leach out. So please flavor the oil with the garlic, not the butter!