Dan’s Kitchen Sink Shrimp Scampi
Ok, here is a dish I made tonight, again, just with whatever I had sitting in my freezer or fridge ( hence the “kitchen sink”, as in everything but….)  I keep frozen jumbo shrimp in the freezer pretty much all the time (21-25 per lb)  They are a super lo cal meal, simple to fix, and it was REALLY good!.  Throw in some shallots and garlic… basic necessity, and some veggies – and you are good to go!
Here are the ingredients I had to work with:
12 jumbo frozen shrimp, thawed, shelled, and cut in ½ width wise
½ bag frozen broccoli and cauliflower florets, thawed, and pressed in paper towel to remove liquid
2/3 cup sliced mushrooms
12 cherry tomatoes, quartered
3 large garlic cloves, minced
1 small shallot, diced small
2 hand fulls baby spinach
3 or 4 shakes parmesan cheese
pinch of red pepper flakes
1/2 tsb dried basil
about 4 tbs lemon juice
2 tbs olive oil
1 tbs butter
Sauté garlic and shallots in oil and butter , till translucent – about 2 minutes.  Add broccoli and cauliflower, sauté until warm – about 4 minutes.  Add mushrooms, and sauté until starting to turn soft- about 3 minutes.  Add shrimp and lemon juice and sauté until opaque – about 3 or 4 minutes.   Finally, add tomatoes and spinach, red peppers and a couple of shakes of parmesan cheese –  sauté till warm – about 1 or 2 minutes – just till spinach starts to wilt. Add another splash of lemon juice, or another tbs of butter if it is looking dry.
Serve with a sprinkle of parmesan cheese on top.  15 minutes from start till awsome!
There are practically NO calories in this meal –(ok, some from the oil and butter and cheese – probably about 350 per serving.. not much for a dinner meal – leave the butter  and cheese out to cut calories – the oil is a good fat!)  and it tastes awesome!  This will make enough for 2, with leftovers for a lunch.  Got some feta cheese – yum!  add it in!  ( yes, more calories.. but there is room…)I have even used blue or gorgonzola ( just a little goes a long way with a dish like this!)  You can serve it OVER the spinach if you wish ( or whole wheat pasta, but we aren’t doing pasta for the time being) I just like to heat the spinach up with the sauce.  
Enjoy, Bon Appetite!

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