Italian Shrimp Galliano Food

ITALIAN SHRIMP

Steps:

• Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
• Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
• Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

ITALIAN SHRIMP GALLIANO

Steps:

• Sauce:.
• Combine all sauce ingredients together. Chill 4 hours.
• Shrimp:
• Preheat oven to 250 degrees to hold fried shrimp.
• Heat 3 to 4 inches of vegetable oil into a large saucepan.
• Blend together first 4 ingredients. Add next 2 ingredients.
• Just before frying shrimp, fold egg whites into batter.
• Coat shrimp with batter.
• When oil reaches 350 degrees on deep-fat thermometer, add shrimp, be sure not to overcrowd. When shrimp are golden brown, remove from oil.
• Drain on paper towel then transfer to warm oven. Continue with remaining shrimp.
• Serve with sauce.

ITALIAN GRILLED SHRIMP

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.