Herbed Shrimp Scampi In A Pouch Food

HERBED SHRIMP SCAMPI IN A POUCH

Steps:

• Preheat grill for medium heat.
• Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
• Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
• Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

PERFECT SHRIMP SCAMPI

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Then add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink.
• Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.
• Enjoy.

SHRIMP SCAMPI

Steps:

• Boil water for pasta; have it ready. Heat olive oil and melt 3 tablespoons of butter in large skillet over medium heat. Add garlic and cook, stirring in the pan, for 1 minute.
• Add the shrimp, then stir and cook for 2 1/2 to 3 minutes, until shrimp are no longer translucent.
• Squeeze in the juice of the lemons, using your hands to catch the seeds. Add salt and pepper, an additional tablespoon of butter, then stir and reduce heat to low. Throw linguine into the boiling water. Cook until just done/al dente. Drain.
• Remove skillet from heat. Add pasta and parsley and toss. Taste and adjust seasonings.
• Variations: Add a splash of cream at the end for extra richness. Add a few dashes of hot sauce for some heat. Toss in Parmesan shavings!