Holiday Scampi Recipe
Ingredients
| Medium shrimp | 1 pound | |
| Olive oil | 1 Tablespoon | |
| Carrots | 3 Medium, julienned | |
| Celery | 1 Cup (16 tbs), diced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Chives | 1 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Lemon juice | 2 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Finely chopped basil | 1/4 Cup (16 tbs), dried |
Directions
1. Shell and devein the shrimp, leaving the tails attached.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrots and celery, 2 tablespoons of the parsley, the chives and garlic, and saute until the vegetables are tender, 4 to 5 minutes.
3. Add the shrimp, lemon juice, vinegar and basil, and stir-fry until the shrimp turn pink and opaque, 5 to 6 minutes. Sprinkle with the remaining 2 tablespoons parsley.
4. Divide the shrimp and vegetables evenly among six dinner plates. Garnish with lemon slices and parsley sprigs, if desired.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrots and celery, 2 tablespoons of the parsley, the chives and garlic, and saute until the vegetables are tender, 4 to 5 minutes.
3. Add the shrimp, lemon juice, vinegar and basil, and stir-fry until the shrimp turn pink and opaque, 5 to 6 minutes. Sprinkle with the remaining 2 tablespoons parsley.
4. Divide the shrimp and vegetables evenly among six dinner plates. Garnish with lemon slices and parsley sprigs, if desired.
Chef
