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Ingredients
- 16 lrg head-on scampi Creole seasoning to taste
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped garlic
- 1 Tbsp. minced fresh parsley
- 2 Tbsp. capers
- 1 Tbsp. extra virgin olive oil
- 1/4 c. cool butter Freshly-grnd black pepper to taste
Directions
- Season the scampi with Creole seasoning. Add in extra virgin olive oil to a saute/fry pan and heat. When oil is warm, add in seasoned scampi and saute/fry for 5 min, or possibly till scampi is fully cooked. Remove scampi from the saute/fry pan and set aside.
- To the saute/fry pan, add in the garlic and saute/fry for 1 minute. Add in the parsley and capers. Add in the additional extra virgin olive oil and saute/fry for 1 minute. Remove the pan from the heat and whisk in the cool butter. Season with pepper. Pour the sauce over the scampi.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 221 | 97% |
| Total Fat 25.07g | 31% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 211mg | 9% |
| Potassium 25mg | 1% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.07g | 0% |
| Protein 0.48g | 1% |
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