Italian Shrimp 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.

BAKED ITALIAN SHRIMP

Steps:

• Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
• Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.
• Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
• Bake at 400° for 15 to 20 minutes, stirring twice.

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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 SHRIMP WITH RICE

Steps:

• Sauté onions and celery in oil until soft.
• Add tomatoes, seasonings.
• Cook over low heat 20 minutes.
• Stir occasionally.
• Add peas and shrimp.
• Cover and heat through.
• Place 1/2 cup hot rice on heated plates and top with shrimp mixture.

ITALIAN AMERICAN SHRIMP

Steps:

• Pour the olive oil into a large Dutch oven over medium heat. When the oil is hot, add the garlic, let sizzle for a minute, then add the celery and carrot. Cook and stir until the vegetables are softened, about 5 minutes. Pour in the tomatoes, then slosh out the can with 1 cup hot water and add that as well. Season the sauce with the oregano and peperoncino, bring to a rapid simmer, and cook until slightly thickened, about 5 minutes.
• Toss the scallions, mushrooms, zucchini, bell pepper, and salt into the pot. Bring the sauce to a simmer, and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
• Stir in the shrimp. Simmer until they are pink and just cooked through, about 3 to 4 minutes. Stir in the basil, and serve as I like to do, over rice, pasta, or even polenta.

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 STIR-FRY

Steps:

• Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
• Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
• Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

SHRIMP ITALIANO

Steps:

• Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
• Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
• Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
• Serve over Pasta along with garlic bread.