Every day is a perfect day for a Shrimp Scampi recipe. Just because you’re used to it being loaded with calories doesn’t mean you have to go skimpy on the rich buttery flavor, though.
National Shrimp Day is observed annually on May 10th. On that day this month, I created this Shrimp Cabbage Scampi recipe, started blogging about it, then life’s interruptions happened. Good ones, though. I had been planting a vegetable and herb garden and designing a new flower bed at my cottage. But the dish tastes so good that I wanted to share it with you.
If you like shrimp and easy, simple ways to fix it – and you love cabbage – you’ll love this Shrimp Cabbage Scampi. It’s a great meal-in-one to serve your family and/or guests. When I made it, I invited a cousin (who LOVES shrimp) over for dinner. We could have easily eaten the entire dish between the two of us. We did, however, pack some in a little container for her to take to her son. He’s a good cook himself. He loved it and wants the recipe.
Shrimp Cabbage Scampi was cooked in a cast iron pan on the stove. You could make it in a slow cooker or pressure cooker, though.
Shrimp Cabbage Scampi is also made with cheeses. I’m telling you, each savory bite melts in your mouth. It’s hard to stop eating with it’s amazing creaminess.
Now for the simple recipe. Oh wait, one more thing. The forthcoming Simple Spring Recipes cookbook will include this yummy shrimp recipe.
Here you go:
Shrimp Cabbage Scampi
A rich-flavored creamy shrimp scampi recipe with cabbage
- 1 Tablespoon Olive oil with lemon The brand of olive oil I used is made with Meyer Lemon
- 1 12-oz. bag Frozen, cooked, peeled, deveined, tail-off extra small shrimp I purchased mine from Walmart.
- 1 Teaspoon Pepper
- 1/2 Cup Heavy cream
- 2 Tablespoons Kerrygold Dubliner Cheese, sliced thin An aged sweet cheese
- 2 Cups Cabbage, shredded Buy pre-shredded or shred your own
- 3 Tablespoons Parmesan cheese
First, thaw shrimp in a bowl of cold water, heat the oil in a cast iron pan on the stove and when the pan is hot (steam rises from the pan), add the shrimp.
Cook the shrimp until lightly golden, and add the cream, cheese, cabbage, and pepper to the pan then cook until the cabbage has softened.
Serve with asparagus (boiled, steamed, grilled, or roasted with your choice in of seasoning).
Let me know if you make it. Of course, you can serve it with any vegetable. I chose asparagus. I asked my followers on Instagram and Facebook if they like it boiled, baked, or fried. Roasted with olive oil were the top answers. The next preference was to add garlic. I go for whatever is the easiest, and that is boiled or steamed. It doesn’t take long, and is cooked on the stove. That way, you don’t have to worry about the oven heating up the kitchen on a spring day that already feels like summer (like it does in Texas).