In my family growing up, we always ate turkey on Thanksgiving, but on Christmas we strayed from any traditional holiday favorites and ate a family favorite—shrimp scampi. We added lots of extra lemon and served it over rice because that’s the way we liked it.
If you want to trade in the traditional entrees of turkey or ham for your own plate of refreshing shrimp scampi this Christmas, check out this recipe:
1 tbsp. grapeseed oil
1/4 c. diced yellow or white onions
1 tbsp. minced garlic
1 lb. 26/30 count shrimp, peeled and deveined
3/4 c. diced tomatoes
1/2 c. dry white wine
4 tbsp. butter, at room temperature
1 tbsp. minced fresh parsley
1 tsp. sea salt
1/2 tsp. ground white pepper
1 lb. dry pasta, cooked (Or substitute rice)
Heat the grapeseed oil in a saucepan over medium-high heat until hot. Reduce the heat to medium, and add the onions and garlic. Cook 1 minute, stirring with a wooden spoon to heat evenly. Add the shrimp, and cook, continuing to stir. When the shrimp are pink, after about 3 to 4 minutes, add the tomatoes. Cook for 1 minute. Deglaze the pan with the wine. Allow to reduce for 1 minute. Remove, and stir in butter, parsley, and juice of 1 lemon. Stir. Cook pasta or rice, and mix with shrimp.
Krista Franks Brock is a Dallas resident and freelance writer who enjoys writing about a wide variety of topics from cooking and home design to the mortgage industry. When she’s not writing, she’s often either experimenting in the kitchen or pursuing artistic endeavors such as painting, sewing and jewelry-making.