“This is my version of a dish that on Italian menus is known as ‘scampi.’
It is usually served with lots of bread, but I think it more than stands on its own.
Like almost every protein, scampi works well with a side of sautéed greens,” says
David Perlmutter, MD, in The Grain Brain Cookbook (Little, Brown.)
6 tbsp clarified butter, ghee or unsalted butter
1/4 cup finely chopped garlic
1/4 cup dry white wine
3 tbsp freshly squeezed lemon juice
1 lb large shrimp, peeled and deveined
salt and pepper
2 tbsp minced fresh flat-leaf parsley
1. Heat the butter in a large frying pan over medium heat. Add the garlic and cook, stirring, just until soft but not colored, about 2 minutes.
2. Stir in the wine and lemon juice and, when blended, add the shrimp. Season with salt and
pepper to taste and bring to a simmer. Simmer just until the shrimp are firm and pink, about
2 minutes. Do not overcook or the shrimp will be tough.
3. Remove from the heat and stir in the parsley. Serve immediately.
Serves 4. Nutritional analysis per serving:
281 calories, 5g carbohydrates , 0g fiber,
20g protein, 18g fat, 819 mg sodium
Recipes reprinted from The Grain Brain Cookbook.
Copyright 2014 by Dr. David Perlmutter. All rights reserved.
No part of this excerpt may be reproduced or printed
without permission in writing from the
publisher. Reprinted by arrangement with Little,
Brown and Company.