When I was young, I worked at a resort in the Poconos on the weekends. The way they made Shrimp Scampi was to simply let peeled shrimp sit in very large vat of warm garlic butter until an order came up. After many years of high-end cooking, I realized that wasn’t such a bad method after all—unless you were interested in living past the age of fifty. In this version, quick-broiled shrimp and broccoli, in a butter-free lemony, garlicky sauce spiked with fresh oregano, is every bit as good.

　　

Ingredients

serves 4

　　6 cups large broccoli spears

　　2 tablespoons extra-virgin olive oil

　　Salt and freshly ground black pepper

　　1 pound large shrimp, peeled and deveined

　　8 garlic cloves, minced

　　3/8 cup (6 tablespoons) fresh lemon juice

　　1 1/2 cups low-fat, low-sodium chicken broth

　　1 tablespoon chopped fresh oregano

　　

Step 1

Preheat the oven to 450˚F. Line a baking sheet with foil.

　　

Step 2

Lay the broccoli in a single layer on the prepared baking sheet. Drizzle 1/2 tablespoon of the olive oil over the broccoli, and season it generously with salt and pepper. Roast the broccoli until it starts to become tender, about 6 minutes.

　　

Step 3

Meanwhile, season the shrimp with salt and pepper to taste.

　　

Step 4

Remove the baking sheet from the oven. Turn the broiler on high. Scatter the shrimp on top of the broccoli. Broil until the shrimp are just cooked through and the broccoli is tender and beginning to brown, 5 to 6 minutes.

　　

Step 5

While the shrimp are cooking, heat the remaining 1 1/2 tablespoons olive oil in a medium nonstick sauté pan over medium heat. Sauté the garlic in the hot oil until fragrant, about 2 minutes.

　　

Step 6

Meanwhile, place the cornstarch in a medium bowl, and whisk in the lemon juice and chicken broth.

　　

Step 7

Whisk the cornstarch mixture into the garlic and bring to a simmer. Add the oregano and continue to cook the sauce, whisking constantly, until it has thickened, about 1 minute. Season with salt and pepper to taste.

　　

Step 8

Arrange the shrimp and broccoli on a serving platter. Spoon the sauce generously over them, and serve.

　　

nutrition information

Step 9

Fat: 100g (before), 8.8g (after)

　　

Step 10

Calories: 1,500 (before), 225 (after)

　　

Step 11

Protein: 23g

　　

Step 12

Carbohydrates: 16g

　　

Step 13

Cholesterol: 129mg

　　

Step 14

Fiber: 4g

　　

Step 15

Sodium: 513mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.