Scampi Butter Stella Style Recipes
ANAHEIM SHRIMP SCAMPI
Steps:
- Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash .
- In a bowl with a wire whisk, mix together all ingredients until well blended.
- Garnish with fresh arugula
Nutrition Facts : Calories 24, Carbohydrate 4 grams, Fiber 1 grams
SCAMPI BUTTER, STELLA STYLE
From George Stella's Livin' Low Carb Family Recipes Stella Style, page 88. I do best losing weight doing some form of low carb way of eating. This recipe, made ahead and stored in the frigerator, saves times when you want a really nice flavor to your seafood or beef. Even vegetables for a taste delight!
Provided by Debaylady
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk together all ingredients until well blended. This takes time, but the softer the butter is, the shorter time you have to whisk ingredients.
- Spoon butter mixture onto a piece of plasticwrap. Form into a log about 2 inches around. Roll up like a big cigar. Twist the ends shut.
- This may be stored in the refrigerator for 1 week and will freeze for much longer.
- If frozen, just slice off the amount you desire to use in any recipe.
Nutrition Facts : Calories 71.3, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 583.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.2
ANAHEIM SHRIMP SCAMPI DR.OZ SHOW
The Stella family lost over 500 lbs, thanks to a healthy diet and hard work. Their signature "Stella Swaps" are a cornerstone in their healthy eating, and this shrimp scampi alternative features one of those - spaghetti squash instead of carb-heavy spaghetti. If you're looking for a light delicious meal to help you on...
Provided by Penny Hall
Categories Seafood
Time 20m
Number Of Ingredients 18
Steps:
- 1. Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes. These directions are for cooking the shrimp
- 2. Scampi butter directions: In a bowl, mix together all ingredients with a wire whisk, until well blended.
- 3. Spaghetti Squash: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Note: You can reheat the squash strands by dipping them in boiling water with a strainer just before serving. Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.
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