Shrimp Scampi Pot Pie Food

SHRIMP SCAMPI

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.

SHRIMP POT PIE

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
• Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

CLASSIC SHRIMP SCAMPI

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.

SHRIMP SCAMPI POTSTICKERS

Steps:

• Dumplings:.
• Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too.
• Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine.
• Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper.
• Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used).
• Repeat with all the filling to make your dumplings.
• Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet.
• Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed.
• Remove from the skillet and repeat with the rest of the dumplings to cook them all.
• For the sauce:.
• Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper.
• Serve warm with the hot dumplings.

SHRIMP AND SCALLOP SCAMPI

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

CLASSIC SHRIMP SCAMPI

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.