Before sharing this week’s delicious dish, I just have to let you in on some exciting news.
Since last May, my next-door teacher has been in California and various other locations as a participant in this year’s The Biggest Loser television program. Becky applied as a team participant along with her son. While he was not selected to participate, she was! It couldn’t have happened to a nicer person.
We anticipated her return last week. Wow! does she look fantastic. She has lost a total of 66 pounds thus far. Tonight is the first session of this year’s program.
I hope you will follow along as the season progresses and join me in wishing her every success. We’ll know the final results in December.
We’re all wearing our “Team Becky” Biggest Loser t-shirts and wishing her all good things.
SHRIMP SCAMPI
2 pounds unpeeled large shimp
3 Tablespoons stick margarine or butter
1 cup chopped red bell pepper
8 garlic cloves, crushed
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/2 cup freshly-squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon paprika
6 (2-ounce) slices French bread
3 Tablespoons stick margarine or butter
1 cup chopped red bell pepper
8 garlic cloves, crushed
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/2 cup freshly-squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon paprika
6 (2-ounce) slices French bread
Peel shrimp, leaving tails intact. Butterfly each shrimp, cutting to, but not through, the back of the shrimp. Arrange 8 shrimp, cut sides up, in each of six gratin dishes on a baking sheet and set aside.
Preheat the broiler.
Melt margarine in a medium skillet over medium-high heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt and pepper.
Spoon wine mixture evenly over shrimp; sprinkle paprika over shrimp. Broil six minutes or until shrimp are done. Serve with crusty French bread.
Yield 6 servings.
If you don’t have gratin dishes, place shrimp in a 13 x 9-inch baking dish. Pour wine mixture over shrimp and broil as directed.
A side salad will complete the meal.
Thanks for joining me for this week’s What’s On the Menu Wednesday. I also hope you will join me in supporting Becky in this season’s The Biggest Loser. She’s terrific!
Linked to: Full Plate Thursday
We watched Biggest Loser last night, we’ll be rooting for Becky right along with you! 🙂
Wait… are you serious? She’s from Northwest Arkansas??? That’s sooooo cool!
The Biggest Loser is one of my favorite shows and Becky’s story really touched me.
Lyndi
Each week, I come by, and try to link up and it does not work. I have no idea why but I tried.
Thanks for hosting the Wednesday link-up!
That scampi looks fantastic. I love shrimp anything! Come over and visit. We have a terrific apple sausage recipe today.
That scampi looks fantastic. I love shrimp anything! Come over and visit. We have a terrific apple sausage recipe today.
I love Scampi but never make it at home. I don’t know why LOL. I’ll be trying your recipe for sure!
Newly following and linking up with the hop! Thanks so much for hosting!
~Mrs B