I need a really good shrimp scampi recipe...?!
I need a really good shrimp scampi recipe...?
I used to work for a resturaunt in Michigan and our chef had this great recipe that she refuses to give out to anyone... I'd like to find one that comes close. All I know is that it isn't a creamy sauce! I know that's pretty vague but go ahead and give me whatever you have and I'll try them out! Thanks it's one of my favorite dishes!
Answers:
Red Lobster's Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined
1. Bake at 350-degree oven for about 6 to 7 minutes.
2. Be careful not to overcook the Shrimp.
3. The shrimp is done when it has turned pink.
why r u asking me
Shrimp Scampi
Cayenne pepper replaces ground black pepper in this recipe, but use it sparingly, only to give the faintest hint of spiciness.
Serves 4
2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
3 tablespoons unsalted butter
4 medium cloves garlic , minced
2 tablespoons lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
cayenne pepper
Table salt and ground black pepper
1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately with bread.
This recipe is really easy, and I threw it together myself. Melt butter in a pan on low heat, add finely minced garlic and onion...the more the better, fry for about 3-5 minutes. add a dash of olive oil..about 1/2 - 1 tsp. Add in shrimp..continue to leave on low heat...add italian seasoning...salt, and garlic salt. Simmer for about 15 minutes so the flavor sinks in...or until the shrimp are steaming hot Hope I helped. Enjoy!
Absolutely The Best Shrimp Scampi
"The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal."
Original recipe yield:
4 servings
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
NGREDIENTS
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy
DIRECTIONS
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
* Total Fat: 28.9g
* Cholesterol: 261mg
* Sodium: 453mg
* Total Carbs: 15.9g
* Dietary Fiber: 1g
* Protein: 30.9g
or
Grilled Shrimp Scampi
"Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops."
Original recipe yield:
6 servings
PREP TIME 30 Min
COOK TIME 6 Min
READY IN 1 Hr 6 Min
INGREDIENTS
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 3 tablespoons chopped fresh parsley
* 1 tablespoon minced garlic
* ground black pepper to taste
* crushed red pepper flakes to taste (optional)
* 1 1/2 pounds medium shrimp, peeled and deveined
DIRECTIONS
1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3 .Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 173
* Total Fat: 10g
* Cholesterol: 173mg
* Sodium: 200mg
* Total Carbs: 1.6g
* Dietary Fiber: 0.2g
* Protein: 18.7g
Shrimp Scampi on Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
? 1 (8 ounce) package angel hair pasta
? 1/2 cup butter
? 4 cloves minced garlic
? 1 1/2 pound shrimp, peeled and deveined
? 1/3 cup dry white wine
? 1/4 teaspoon ground black pepper
? 3/4 cup Bread Crumbs with Italian seasoning
? 1 tablespoon chopped fresh parsley
3 TBS Parmesan cheese
Saute garlic in the butter. Add in shrimp and cook until almost pink. Add parsley and white wine and finish cooking shrimp. Add bread crumbs to thicken. It may not take all the bread crumbs. Sprinkle with cheese. I serve this either over pasta or my family also likes it plain. Serve with a crusty French bread.
INGREDIENTS
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
DIRECTIONS
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
This is a Barefoot Contessa recipe that I absolutely love....
Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Im
Immediately add the shrimp and sauce, toss well, and serve.
Enjoy!
Simple Shrimp Scampi
1/4 cup extra-virgin olive oil
4 medium garlic cloves, minced
2 pounds large shrimp (21 to 25 count per pound), peeled, deveined, and rinsed
1/4 cup minced fresh parsley leaves
2 tablespoons juice from 1 lemon
Salt
Black pepper
Heat oil and garlic in 10-inch skillet over medium heat until garlic begins to sizzle. Reduce heat to medium-low and cook until fragrant and pale gold, about 2 minutes. Add shrimp, increase heat to medium, and cook, stirring occasionally, until shrimp turn pink, about 7 minutes. Be careful not to overcook or the shrimp will become tough. Off heat, stir in parsley, lemon juice, salt, and black pepper to taste. Serve immediately.
I love shrimp scampi....Enjoy!!
My favorite is a simple butter,garlic,lemon and parsley sauce.
here is the recipe i use when i have a craving for shrimp scampi.
Shrimp Scampi Bake
INGREDIENTS
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
An easy recipe for shrimp scampi, made with shrimp, garlic, butter, and a little white wine and lemon juice.
INGREDIENTS:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
PREPARATION:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Balsamic & Basil Shrimp & Feta Scampi
Ingredients
8 oz. pkg. spaghetti
1 1/2 lbs. peeled, deveined shrimp
10 oz. pkg. frozen snow pea pods
1/3 cup Balsamic & Basil Dipping Oil
4 sliced green onions
1/4 tsp. freshly ground black pepper
1/2 cup crumbled feta cheese
Directions
Add pasta to boiling water; cook 9 minutes. Add shrimp to pasta; cook additional 3 minutes or until shrimp turn pink. Drain pasta over pea pods in colander. Place in serving bowl; add Balsamic & Basil Dipping Oil, onions and pepper. Toss lightly; sprinkle with cheese. Makes 4 servings.
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