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Shrimp Scampi Recipe courtesy Emeril Lagasse, 2003
See this recipe on air Wednesday Mar. 05 at 2:00 PM ET/PT.

Show: The Essence of Emeril
Episode: Shrimp







2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

You may go onto allrecipes.com, hopefully this will help.

PASTA WITH SHRIMP SCAMPI
1-1/2 lbs. unpeeled, medium-size fresh shrimp
2 garlic cloves, minced
2 tbls. veg. or olive oil
1/2 cup dry white wine or chicken broth
1 tbls. prepared mustard
1 tbls. Worcestershire sauce
1/2-3/4 cup butter, melted
1/2 tsp. salt
2 tbls. fresh lemon juice
1 lb. spaghetti, cooked
1/2 cup fresh parsley, optional
1/2 cup shredded Parmesan cheese
Peel shrimp and devein. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated.
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.
Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.
Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.

Serve with salad and crusty bread

If you have fresh prawn or shrimp don't kill it with heavy flavourings...just lemon juice and salads...sliced artichoke heart, or avocado pear or asparagus (steamed) goes well.
Now if you have some tasteless ancient frozen supermarket product all I can suggest is plenty of chili to make what they call Piri-Piri in South Africa.
If you want to see the real thing straight from the sea outside my front door look at my website: http://RussianTavern.bttradespace.com

http://www.epicurious.com/
has tons of great recipes, simple or extravagant.

~k~

There used to be a wonderful French restaurant in downtown Seattle - up on the 48th floor of the Seattle-First National Bank Building call the Mirabeau Room. The fixed a divine Shrimp Scampi. They sauteed onions and garlic, added those huge shrimp, added wine and diced tomatoes. It was very very good. It might have had some broth in it too but it was excellent as an appetizer. We had that as the appetizer and followed it up with Duck a la Orange. And baked Alaska for dessert. Wonderful meal.

My husband and I love this and so do my co workers when we have left overs.

Boil your pasta, drain and do not rinse, reserve 1/4 cup water from cooking.

Recipe:

2 pounds meduim shelled and deveined cooked shrimp (you can buy frozen, just thaw it)
3 to 4 gren onions sliced thin or a couple of shallots
minced garlic, as much as you like
olive oil, 1/2 cup and a half stick pf real butter
salt and pepper
chopped up atrichoke hearts out of a can, drained, not rinsed, not the marinated ones.
capers, couple tablespoons (optional)
fresh parsley
juice of a lemon
1 cup of either white wine or veggie stock
handful of pine nutes (optional)
crushed red pepper flakes (optional)

Melt butter and oil, when hot add onions, garlic and pinenuts, stirring often for about 5 minutes, add artichokes and capers, heat for a minute (this is all on a high heat) and add the wine or stock....bring to a boil and reduce for about 7 minutes, add shrimp and cook till done, add crushed red pepper, salt and pepper, lemon and the noodles with reserved water....mix all together until good and hot and top with fresh aprsley and even some fresh grated parm if you have it.

I serve with hot cheesey garlic bread and a salad with nothing more than a spring mix drizzled with olive oil and lemon. Wonderful dinner.

Its fast and easy and filling and makes a very nice presentation. Great for a romantic meal.

This is a very easy and very good recipe for Shrimp Scampi http://www.recipezaar.com/41992. If you are going to make it with pasta, just double the recipe for the sauce.





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