Feb. 10 - Shrimp Scampi

Another low-cal meal was on the docket for Wednesday night (less than 325 calories for this one!). I did a shrimp scampi  over white rice...and was planning to do green beans and almonds as a side, but completely forgot until dinner was on the table. I figured an extra cookie for dessert would fill us all up in place of the veggie?!?

The prep for this is simple - the rice takes the longest (if you use regular rice), but the rest is just a snap. I can't eat rice anymore unless it's cooked in my rice cooker...I loooooove that thing, so that's why mine took a little extra time. Everyone in the family loves this one - in fact, Miss L (who seems to have expensive taste in food) devours the shrimp. It's always a fan-favorite.

Shrimp Scampi Over White Rice
Ingredients
1 lb shelled and deveined large shrimp (thawed if frozen)
2 teaspoons olive oil
1.5 tsp jarred chopped garlic
1 tablespoon lemon juice
1 tablespoon butter
Rice

Directions

1. Rinse shrimp and pat dry with paper towel. 
2. Heat oil in skillet, ad shrimp, and let cook over medium heat for a minute or two until the underside turns pink. Turn shrimp over and cook an additional minute. 
3. Add garlic and lemon juice and heat through about one minute. Swirl in butter. 
4. Meanwhile, cook rice according to package directions.

Serve one cup of rice with a quarter of the shrimp. 4 servings; 321 calories, 7 g. fat/serving. Enjoy!