Posted by: aauntiem | April 22, 2010

Light Lemon-buttery Goodness Shrimp

In case you got a glimpse of what Jay was making behind that whirl of activity and might actually want a recipe from a cooking blog (so demanding!), I figured I would be nice and give it to ya.

This is the best buttery, tang-tang, with a kick shrimp dish you can make for four points. You will write strongly worded letters to seafood restaurants demanding that they provide you with this lightened up shrimp scampi and call them scandalous for even thinking to offer scampi that costs all your weekly points. It is that good people.

Now, this is modified from an actual Weight Watchers recipe, Jay added a little of this and that last night. I add a little more of this than that when I do it. The point is, this is an adaptable dish.

Light Lemon-buttery Goodness Shrimp   Serves 4

4 Weight Watchers Points

1 1/4 pound(s) shrimp, peeled and deveined

1 spray(s) cooking spray

2 lemons to make 1/4 cup(s) fresh lemon juice

2 Tbsp light butter, melted

4-5 medium garlic clove(s), minced

1 tsp Worcestershire sauce

3/4 tsp lemon pepper

1 tsp ground red pepper

Some fresh or dried rosemary to taste

Some fresh parsley, chopped

Go ahead and get your oven started at 425°F. Meanwhile, melt some butter and spray a medium baking dish with fat-free cooking spray. Then, arrange your shr-umps (isn’t that one of the best words to say? Go ahead, try it different ways. I’ll wait.) in a medium baking dish. Set aside.

Squeeze your lemons (into a measuring cup for simple living).

Try to make a Tasmanian devil stay still…. impossible task…

You need ¼ of a cup and you should get a little more than that. Use the leftovers to make a glass of lemonade, save it to put on fruit so it doesn’t turn brown, or use it in your compost heap. Or if you hate the earth, throw it away (j/k).

Then, add your melted butter. Now, I use actual light butter and Jay uses margarine. This is a personal choice that gives an insight into your soul—better chooses wisely. Really, I’m kidding. Calm Down! Go with what the heck doesn’t require a trip to the store. Next, add in your garlic (I press mine), worcestershire, lemon pepper, rep pepper, and rosemary.

Go ahead and stick your finger in. Taste. Add seasoning as needed.

Pour concoction over shrimp .

Make sure the shrimp are evenly coated.

Bake  shrimp for 8-10 minutes. Now, it is very important that you don’t overcook shrimp—they become gummy and all bendy-like. Its nasty. So, take them out when they turn from gray to pink. Then, sprinkle with fresh parsley.

This is with two plus portions missing. Just like at my house, people can’t wait for the food to be photographed unless given a snack, or they revolt. Proletariat revolutions never go well when you are queen.

This dish serves four—3 oz of shrimp with 2 tbsp of sauce. Serve with rice, if you are normal, and probably potatoes if you live in my house.

Here is the card.

Auntie M


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