Shrimp scampi

4 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 0:16 Total Time: 0:36 Difficulty: Moderate Servings: 4 Source:

Ingredients

1 1/2 tsp olive oil

2 medium cloves, minced

1 1/2 Tbsp finely chopped uncooked shallots

1/4 cup white wine, divided

1 Tbsp fresh lemon juice, divided

2 tsp fresh, minced parsley

1 tsp minced fresh tarragon

1 tsp fresh, minced thyme

1/4 tsp table salt

1/4 tsp freshly ground black pepper

2 Tbsp butter, room temperature

1 1/4 pounds , jumbo-size shrimp, shelled and deveined*

Directions

Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.

In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).

Preheat oven to 475°F.

Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)

Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.

Nutrition

4 smart points