Shrimp Scampi Spinach Salad Food

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.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SPINACH SALAD WITH SHRIMP

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

SHRIMP SPINACH SALAD

Steps:

• In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

MARC ANTHONY'S SCAMPI SALAD

Steps:

• Butterfly shrimp by splitting meat almost all the way through lengthwise. Heat a large nonstick skillet over medium to medium high heat. Add oil and butter to pan and melt butter. Add crushed pepper, garlic, and shrimp. Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste. Pile several shrimp on each plate of Caesar Greens and serve.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

SHRIMP SCAMPI WITH SPINACH

Steps:

• Prepare angel hair pasta according to box directions. (boil 2 minutes).
• In a 2 qt pot, add olive oil and heat.
• Add garlic and cook until golden brown.
• Add shrimp, salt, pepper and lemon juice, bring to boil.
• Add spinach, stir and cover.
• Cook until spinach has shrank (4 to 8 minutes), stir once half way through.
• Stir well.
• Pour over prepared pasta.
• Stir well.
• I use very little salt when I cook, more can always be added at the table.

SHRIMP SCAMPI PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
• Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
• Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
• Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.

SHRIMP 2 WAYS: SOY SAUCE-GRILLED SHRIMP WITH SPINACH SALAD AND NEW-STYLE SCAMPI

Steps:

• For Soy-Sauce Grilled Shrimp:
• Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
• While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
• Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
• Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.
• For the New-Style Scampi:
• Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.
• Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
• Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

SHRIMP SCAMPI WITH SPINACH

Steps:

• Cook the rice according to the package directions.
• Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
• Stir in the shrimp and simmer until cooked through, about 4 minutes.
• Add the spinach and stir until wilted.
• Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.