Anaheim Shrimp Scampi Droz Show Food

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ANAHEIM SHRIMP SCAMPI



Anaheim Shrimp Scampi image

Make and share this Anaheim Shrimp Scampi recipe from Food.com.

Provided by Sheynath

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb raw shrimp, peeled and deveined
1 tablespoon white wine
2 ounces asiago cheese, cut in small cubes
1 avocado, diced large
3 lbs spaghetti squash, cooked
1/4 lb butter, softened
1 tablespoon garlic, minced
2 tablespoons red onions, minced
1 tablespoon parsley, minced
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon black pepper, ground
1 dash white pepper
1 dash Worcestershire sauce
1 lemon, juice of

Steps:

  • Mix butter, garlic, red onion, parsley and seasonings together well.
  • Place about 2/3 of the seasoned butter in a sauté pan over medium heat, and melt.
  • Add shrimp, toss for about 2 minutes. Turn shrimp, add the wine, and cook for another 2 minutes, or until shrimp is done.
  • Remove from heat. Add remaining seasoned butter, asiago cheese and the avocado chunks. Toss gently, pour over hot spaghetti squash strands.

Nutrition Facts : Calories 523, Fat 34.3, SaturatedFat 16.4, Cholesterol 233.8, Sodium 2139.4, Carbohydrate 31.6, Fiber 3.6, Sugar 1, Protein 26.9

ANAHEIM SHRIMP SCAMPI DR.OZ SHOW



Anaheim Shrimp Scampi Dr.Oz Show image

The Stella family lost over 500 lbs, thanks to a healthy diet and hard work. Their signature "Stella Swaps" are a cornerstone in their healthy eating, and this shrimp scampi alternative features one of those - spaghetti squash instead of carb-heavy spaghetti. If you're looking for a light delicious meal to help you on...

Provided by Penny Hall

Categories     Seafood

Time 20m

Number Of Ingredients 18

sampi butter ingredients:
1/4 lb unsalted butter, softened
1 tbsp minced garlic
2 tbsp minced red onion
1 tbsp fresh chopped parsley leaves
1/2 tsp garlic powder
1 tbsp kosher salt
1/4 tsp freshly ground black pepper
dash white pepper
dash worcestershire sauce
1 lemon, juiced
for shrimp:
1 lb raw, peeled and deveined shrimp, with tail on (best is tiger prawns)
1 tbsp white whine
2 oz asiago cheese, cut into small chunks (can use feta cheese)
1 avocado, large diced
spaghetti squash:
1 medium spaghetti squash (about 3 lbs)

Steps:

  • 1. Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes. These directions are for cooking the shrimp
  • 2. Scampi butter directions: In a bowl, mix together all ingredients with a wire whisk, until well blended.
  • 3. Spaghetti Squash: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Note: You can reheat the squash strands by dipping them in boiling water with a strainer just before serving. Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.

ANAHEIM SHRIMP SCAMPI



Anaheim Shrimp Scampi image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 18

Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 medium spaghetti squash (about 3 pounds)

Steps:

  • Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash .
  • In a bowl with a wire whisk, mix together all ingredients until well blended.
  • Garnish with fresh arugula

Nutrition Facts : Calories 24, Carbohydrate 4 grams, Fiber 1 grams

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
  • Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
  • Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

Steps:

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams

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