Garlic and Parmesan Escargot made Easy!
May 24 is National Escargot Day!
Now... before you go yuck hear me out.
Escargot are delicious. I mean DELICIOUS! Tender with texture like a piece of filet, full of the flavor of umami like a mushroom and nutritionally similar to their equally as sexy cousin from the sea shrimp, escargot make for an incredible "novel" protein for Lean and Green meals.
That means they're full of protein, low in fat and ZERO carbs. That's right. ZERO. They're also a blank canvas so they take on the flavor of anything you cook with them. And did I mention how EASY they are to cook?
You can find escargot in a can in most grocery stores. When you buy them, they're already cooked so it's just a quick heat, eat and done like with this easy recipe for garlic & parmesan crusted escargot. Give this one a try- I KNOW you're going to love it!!
1 14 ounce can escargot (or 14 ounces medium sized, raw shrimp, deveined and tails removed)
2 Tablespoons butter
1 Tablespoon Stacey Hawkins Garlic and Spring Onion Seasoning
4 T reduced fat Parmesan cheese
Pour the escargot out of the can, into a strainer and rinse well. Pat dry with a paper towel and set aside.
In a small frying pan over medium high heat, melt the butter.
Add the Garlic & Spring Onion seasoning. Cook for 30 seconds to flavor the oil.
While cooking, preheat the broiler.
Add the escargot and sauté gently for 3-5 minutes until hot.
Place the escargot into escargot dishes if available. If you don't have them don't worry! Place equal portions of the snails into 2 small, shallow oven safe dishes, OR, keep in the pan if it's oven safe (handle that won't melt.)
Sprinkle with a pinch of Dash of Desperation and the Parmesan cheese.
Place under the broiler and heat until cheese is browned, about 1 minute.
Recipe Notes & Optavia Counts
Serving Size is 7 ounces of escargot (about 1/2 the total portion) and 1/2 the garlic sauce mixture.
1 - Leanest
3 - Condiments
2 - Healthy Fat
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