Shrimp Scampi With Preserved Lemon And Polenta Food

GARLICKY LEMONY SHRIMP SCAMPI

Steps:

• Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
• Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

LEMONY SHRIMP SCAMPI

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
• Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
• Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

SHRIMP SCAMPI WITH PRESERVED LEMON AND POLENTA

Steps:

• In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
• Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
• Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat).
• Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
• Sear about one minute per side, then remove to a plate (will not be cooked through).
• To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
• Saute until fennel is tender, about 4 minutes.
• Add Pernod, or wine, and boil one minute; add cream boil one minute.
• Return shrimp to skillet, toss until opaque in center, about one minute.
• To serve: spoon polenta onto plates, top with shrimp and sauce.

SHRIMP SCAMPI

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.

SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA

Steps:

• For polenta:
• Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm).
• For scampi:
• Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Sauté until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute.
• Spoon polenta onto plates. Top with shrimp and sauce.

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.

ABSOLUTELY THE BEST SHRIMP SCAMPI

Steps:

• In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
• In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
• In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
• Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
• Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

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.