LIGHT SHRIMP SCAMPI
Steps:
- Heat the olive oil in a large nonstick skillet. Add the shrimp and garlic, and saute. Turn the shrimp over when the first side is pink, then dissolve the cornstarch in the cold chicken stock. Add the chicken stock mixture, lemon juice and wine to the skillet, stir gently and bring to a boil. The shrimp are done when they are pink all the way through, which they should be once the liquid boils. Serving suggestion: Serve over pasta mixed with chopped steamed vegetables.
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