TILAPIA SCAMPI
Steps:
- Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
- Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
- Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
- Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 36.8 g, Fiber 0.2 g, Protein 35.3 g, SaturatedFat 22.3 g, Sodium 322.4 mg, Sugar 0.2 g
SCAMPI STUFFED TILAPIA WITH PICO DE GALLO #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This ties three of my favorites: fish, shrimp scampi, and Pico de Gallo in a tasty meal! The preparation is so versatile that if you didnt want to bake this in your oven you could easily alter the recipe to take it out on the grill or even the crock pot! I created this recipe one weekend to treat my family to a flavor packed dinner plus make it easy on myself for the clean-up.
Provided by ChefNOID
Categories < 60 Mins
Time 37m
Yield 4 stuffed filets, 4 serving(s)
Number Of Ingredients 18
Steps:
- Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
- Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
- Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
- Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
- Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
- Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
- Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
- Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.
SHRIMP SCAMPI
This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and it's easy to double for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
- Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
- Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
- Divide the shrimp among plates or arrange on a platter and serve.
Nutrition Facts : Calories 146, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 158 milligrams, Sodium 713 milligrams, Carbohydrate 2 grams, Protein 16 grams
SHRIMP SCAMPI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Boil water for the pasta and have it ready.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
- Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
- Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.
SHRIMP SCAMPI
A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.
Provided by RNCOGGINS
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
- Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
- Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
- Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 35.5 g, Cholesterol 246.7 mg, Fat 30.8 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 17.5 g, Sodium 680.1 mg, Sugar 1.7 g
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