Thursday, November 18, 2010

Vegetarian Shrimp Scampi - Oreganata Recipe

Thanks to the wonderful vegetarian prawns offered by May Wah Vegetarian Market, I was able to authentically recreate a Shrimp Scampi - Oreganata recipe. These huge vegetarian "prawns" are fat and calorie free and are large enough to slice in half lengthwise to increase the serving size and surface area for flavor enhancement. Get your own vegetarian shrimps here for less than $6.00 and try my Scampi Oreganta recipe - you will be surprised how they take on the flavors of the sauce. May Wah has a lot of great products for vegetarians, which are much more flavorful and realistic compared to the soy products offered at the grocery stores.

Vegetarian Shrimp Scampi Oreganata Recipe

1 package vegetarian prawns, thawed and sliced in half lengthwise
a few tablespoons of olive oil
2 tables spoons butter
chopped garlic, at least 6 cloves (I use A LOT more)
1/2 cup white cooking wine
1 lemon

2 tablespoons melted butter
1/4 cup chopped fresh parsley
3/4 cup bread crumbs, preferably panko 
chopped garlic, at least 2 cloves

To serve:
Cooked rice, linguine or other pasta

Heat up the oil in a pan. Add the garlic and lightly saute for about 3 minutes. Add the prawns and brown on each side, about 6 minutes total. Add the wine and the juice from the lemon, and cook another 5-6 minutes until the sauce bubbles and thickens slightly. Transfer the shrimp and sauce mixture to an oven-safe dish such as a pyrex or casserole.

Mix the melted butter and breadcrumbs until well combined. Stir in the fresh parsley and additional chopped garlic. Top the shrimp with the breadcrumb mixture and broil in the oven until browned. Serve with the linguine (my preference) or rice. To create additional sauce for the pasta, simply repeat the first section using oil/butter, garlic, wine and lemon or double the recipe above. I usually make a separate sauce by first making a roux with the garlic/oil base and add fat free half and half to create a creamy scampi sauce that perfectly compliments the vegetarian shrimp.

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