Shrimp Scampi


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2 lbs. large shrimp (with or without tail and deveined)

4 cloves of garlic (chopped)

3 tbs. olive oil

3 tbs. butter

2 tablespoons of parsley (finely chopped)

2 tbs. fresh lemon juice

1/2 cup white wine

2 tbs. red wine

salt and pepper


1. In a hot skillet add butter and olive oil. When butter melts add garlic. When garlic begins to brown, add shrimp.

2. Add white and red wine and stir. Make sure shrimp in tossed around and cooked on each side. Cook for about 3 minutes. Shrimp should have a pink color.

3. Remove from heat. Pour lemon juice over shrimp. Add parsley and a pinch of salt and pepper. Stir well and serve immediately. Serve hot.

Serves 4 people.



Shrimp and Lentil Arugula With White Wine



1  1/2 lbs. medium shrimp (cleaned and tail removed)

2 lbs. fresh arugula (rinsed and drained)

1 (10 oz.) can lentils (rinsed and drained)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

1 lemon (juiced)

1/2 cup  dry white wine


1. In a large skillet, add garlic and 2 tbs. of olive oil. Sauté shrimp for five minutes and set to the side.

2. In the same skillet, add arugula and lentils. Add about 1 tbs. of olive oil. Cook on a medium heat for about 4 minutes. (stir occasionally)

3. Add shrimp back to the skillet. Sprinkle a pinch of sea salt and black pepper. Add lemon juice and white wine. Stir. Raise heat to high for 3 minutes and then serve.

Serve hot

*Optional: You can add a cup of chopped walnuts in step 2, if you like.

Spicy Chicken and Peppers




1 pound skinless, boneless chicken breast halves – cut into chunks

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 tbsp. white wine

2 tbsp. soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1/4 tsp. red pepper flakes (optional)

1 tbsp. olive oil

1 tsp. distilled white vinegar

2 tsp. brown sugar

4 green scallions (chopped)

1 garlic clove (chopped)


1. In a bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass bowl and add marinade. Toss well to coat. Cover dish and place in refrigerator for at least one hour. (overnight, even better)

2. In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, red pepper flakes (optional) vinegar and sugar. Mix together and add scallions and garlic.

3. In a medium skillet, heat sauce slowly for about 3 minutes.

4. In a skillet put 1 tbsp. olive oil and sauté peppers and set to the side. (just about 3-4 minutes)

5. Remove chicken from marinade and saute in a large skillet until meat is white on the inside. Add chicken and peppers to the sauce.

6. Raise heat for a minute and serve hot.

Lemon Thyme Shrimp With Roasted Garlic Chickpeas




1 1/2 lb. uncooked medium shrimp (tail removed)

1 cup dry white wine

1 large lemon (juiced)

1 tsp. sea salt

2 tsp. fresh thyme

2 cloves of garlic (chopped)

1 can (10 oz.) chickpeas (drained)

olive oil


Preheat oven to 350 degrees.

1. In a small baking dish, put chickpeas, 1 clove of chopped garlic, 2 tbs. of olive oil and a pinch of sea salt. Mix together and put in oven for 5 minutes.

2. Meanwhile in a large skillet, put remaining garlic and 2 tbs. of olive oil. Sauté garlic for about a minute and then add shrimp. Add white wine about 2 minutes into cooking shrimp. Turn shrimp over.

3. Squeeze lemon on top of shrimp. Sprinkle sea salt and fresh thyme.

4. Remove chickpeas from oven and put on top of shrimp. Mix together.

5. Total time of cooking shrimp should be about 8-10 minutes. Most of the wine should have evaporated.

Serve hot.

Sautéed Shrimp and Spinach Over Brown Rice




I lb. medium shrimp (cleaned and tail removed)

1 lb. fresh spinach (rinsed and drained well)

3 cloves of garlic (chopped)

1 cup vegetable stock

1/2 cup white wine

4 cups of cooked brown rice

sea salt and black pepper

olive oil


1. In a large skillet, put 3 tbsp. of olive oil and garlic. Brown garlic for a minute and then add shrimp.

2. Cook shrimp on each side for 2 minutes.

3. Add vegetable stock and white wine.

4. When liquid is reduced by half, add spinach.

5. Sprinkle with sea salt and black pepper. Stir.

6. Cook spinach for about 3 minutes. (Spinach cooks quickly.)

7. Serve shrimp and spinach over brown rice.

Serves 4

Ginger Garlic Scallops In White Wine



2 lbs. large sea scallops

4 cloves of garlic (chopped) plus 2 cloves (chopped)

5 tbsp. fresh grated ginger

1 cup of white wine (I use Barefoot Moscato White Wine.)

2 tsp. sea salt

1 tsp. dry parsley

olive oil


1. In a Ziploc bag put scallops, 4 cloves of chopped garlic, ginger and white wine. Refrigerate for at least 6 hours. Overnight is even better.

2. In a large skillet, put 2 tbs. of olive oil. Add 2 cloves of garlic and let brown for a minute.

3. Add scallops to skillet. Cook on both sides for about 4 minutes on each side. (Turn sooner if they start to brown to much.) Sprinkle with sea salt and dry parsley.

Serve hot.

Sautéed Scallops and Mussels With Fresh Mozzarella



1 lb. bay scallops

3 lbs. mussels (cleaned/rinsed in cold water)

3 cloves of garlic (chopped)

1/2 cup white wine

olive oil

1 tsp. fresh thyme

1 tsp. sea salt


1. In a deep pot, put 2 tbsp. of olive oil. Add mussels. Put lid on top. Stir mussels every minute. Keep turning them. When mussels are cooked, about 5 minutes, pour mussels into a strainer. Let cool for about 10 minutes.

2. Remove mussels from each shell and place in a bowl to the side.

3. In a large skillet put 3 tbs. olive oil. Brown garlic for a minute. Add scallops and mussels. Add sea salt and stir. Frequently stir.

4. After 5 minutes, add white wine. Stir. Cook for an additional 5 minutes.

5. Put scallops and mussels on a platter.

6. Surround scallops and mussels with sliced fresh mozzarella. Drizzle a pinch of olive oil on mozzarella and sprinkle fresh thyme on top. (See photo)