Roast shrimp scampi
4 Points, Weight Watchers
Ingredients
1 1/2 tsp olive oil
3 medium clove(s) , finely chopped garlic clove(s)
1 small , finely chopped uncooked shallot(s)
4 Tbsp , dry variety, divided white wine
1 Tbsp , divided fresh lemon juice
2 tsp , finely chopped fresh parsley
1 tsp , finely chopped fresh tarragon
1 tsp , finely chopped fresh thyme
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp , at room temperature unsalted butter
1 3/4 pound(s) (20 jumbo shrimp) peeled and deveined, with tails raw shrimp mixed species (not previously frozen, lower sodium)
1/2 item(s) , cut into 4 wedges lemon(s)
Directions
In medium skillet, heat oil over medium-low. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add shallot and cook, stirring, until translucent, about 2 minutes. Add 2 tbsp wine and 1/2 tbsp lemon juice and cook, scraping bottom of pan occasionally with wooden spoon, until most liquid has evaporated, about 3 minutes. Let cool.
Transfer shallot and garlic to small bowl. Add parsley, tarragon, thyme, salt, and black pepper. Mash in butter. Refrigerate until butter hardens. (Butter can be made up to 1 day ahead.)
Preheat oven to 475°F. In medium ovenproof casserole dish or skillet, arrange shrimp, tails up, in circle so they touch one another for support. Place bits of chilled herb butter around shrimp. Pour remaining 2 tbsp wine and 1/2 tbsp lemon juice in bottom of dish.
Roast until shrimp turn pink and butter starts to sizzle, 8 to 10 minutes. Serve shrimp with pan sauce and lemon wedges.
Nutrition
4 smart points