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I have been collecting and creating recipes for years and have many favorites. I have soooo many favorites that I forget about them all. This recipe for shrimp scampi is one of those forgotten favorites. My bff reminded me this week about this recipe I shared with her many, many years ago. Thinking about how long ago makes me feel slightly old, think pre-hubbies and kids! This recipe was not Whole30 or Paleo friendly when it was originally shared so today I took on the challenge to make it so.
The main ingredient, after shrimp, was butter and that is not Whole30 or Paleo friendly so I substituted ghee for the butter. Ghee is butter cooked until the milk solids (dairy) are cooked out and strained off. It is super easy to make or you can even buy it at most grocery stores these days. This is a tasty one: 4th & Heart Ghee. Ghee is awesome for many reasons, but my favorite reason is because it does not have to be refrigerated so you can carry it around in your bag. This is especially helpful when you are on a Whole30 round and you are heading to a restaurant.
You can serve this dish as an appetizer and let your guests eat with toothpicks, serve as a main dish over cauliflower rice, or (if you are not on a W30 round) over angel hair pasta or rice. The scampi sauce is yummy and would even be good with roasted or mashed potatoes or cauliflower. Basically anything! We like to serve a side of cooked greens with this dish so they too can soak up the scampi sauce.
Shrimp may be one of the easiest proteins to cook and yet so easy to ruin, too. Shrimp can go from perfectly cooked to ruined in a matter of minutes! This recipe is pretty foolproof as long as you keep your eye on the cooking time. Whole30 and Paleo does not mean tasteless and this shrimp scampi recipe proves it!