Every day is a perfect day for a shrimp scampi recipe. Just because you’re used to it being loaded with calories, however, doesn’t mean you have to go skimpy on the rich buttery flavor. Try this tasty cabbage and shrimp recipe out, make it for your family (it’s kid-friendly), or serve it to your guests.
Yummy Recipe for Family, Kids, and Guests
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, kids, and 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.
National Shrimp Day is observed annually on May 10th. I created this Shrimp Cabbage Scampi recipe on that day in 2018, 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.
Since I came up with this shrimp scampi recipe, more than a year has already passed by. The great thing about this recipe, however, is that it tastes yummy any time of the year. In addition, it’s one of the best veggie recipes ever.
This is also a kid-friendly food for all the littles in your family who love shrimp.
Cook it in a Cast Iron Pan
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 its amazing creaminess.
Look for more delicious recipes at Full Plate Thursday where I’ve shared my Shrimp Cabbage Scampi.
Miz Helen’s Country Cottage
Here’s the simple recipe:
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).
Serve it with Asparagus
I’d love to know if you try out the shrimp scampi recipe. Keep in mind that you can serve it with any vegetable (and even use chicken if you don’t care for shrimp). I chose asparagus.
I asked my followers on Instagram and Facebook if they like asparagus 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 if the temperature is hot outside.