BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
SPANOKOPITA
Steps:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
SPANAKOPITA CUPS
Steps:
- Prepare and measure out all ingredients.
- Turn oven on to 350° F.
- Defrost the frozen spinach and squeeze out all the excess water.
- Add extra virgin olive oil to a skillet under medium heat. Add minced garlic and saute for 2-3 minutes, making sure not to burn the garlic. Add chopped green onions and quickly stir to incorporate all the garlic and olive oil. Remove from heat.
- Add spinach, garlic and onion mixture, ricotta cheese, beaten egg, chopped parsley, chopped dill, sea salt, ground black pepper, ground nutmeg into a bowl and mix well to incorporate all ingredients.
- Add crumbled feta to spinach mixture. Gently fold in crumbled feta cheese to spinach mixture.
- Arrange phyllo cups on a baking sheet. Add spinach mixture into phyllo cups. Place in the center rack of oven and cook for 20 minutes.
- Remove from oven and serve immediately. Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP SPANAKOPITA CUPS ON A BED OF WARM TOMATO CO
Steps:
- PREHEAT oven to 350. COMBINE shrimp, spinach, yogurt, feta, sun dried tomatoes, Greek seasoning, salt, and pepper in large bowl. BRUSH each sheet of phyllo with melted butter then cut stack in half widthwise. MIST a 6-compartment jumbo muffin pan with non-stick cooking spray. Place 4 sheets in each compartment, gently flattening the excess around edges to make a rim. Fill with shrimp mixture and press down to level. BAKE at 350 for about 20 minutes, or until edges begin to brown and center is hot. WHILE cooking, heat olive oil and garlic in large non-stick skillet over medium heat until hot. Add tomatoes and cook for 15 minutes, stirring occasionally. SERVE cups hot on a bed of warm tomatoes. Sprinkle basil ribbons over top. Garnish with sprig of basil on the side.
BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
- Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams
EASY SHRIMP PASTA
Wow and amaze your taste buds with this Easy Shrimp Pasta. This quick-to-table pasta is chock-full of flavor thanks to shrimp, fresh tomatoes and basil.
Provided by My Food and Family
Categories Home
Time 46m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Pour dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
- Add tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.
- Place hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 175 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SHRIMP SPANAKOPITA ROLL
Make and share this Shrimp Spanakopita Roll recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first eight ingredients in a bowl and mix well.
- Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out.
- Brush phyllo dough with butter, layer two more sheets of dough and repeat the process until all phyllo is used.
- Put half of the filling mixture at one end of the phyllo dough.
- Carefully roll up the mixture inside the dough as you would a cigar.
- Place roll on a cookie sheet lined with parchment paper or lightly greased.
- Brush with melted butter and bake for 10 to 15 minutes at 375°F or until golden brown.
- Cool, cut into slices and serve at warm or at room temperature.
Nutrition Facts : Calories 457, Fat 26.9, SaturatedFat 15.2, Cholesterol 210.6, Sodium 591.4, Carbohydrate 24.7, Fiber 1.4, Sugar 0.6, Protein 28.6
SHRIMP PICCATA
I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.
Provided by Dark Phoenix
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g
More about "shrimp spanakopita cups on a bed of warm tomato co food"
SHRIMP SAGANAKI (GREEK SHRIMP RECIPE) | THE …
From themediterraneandish.com
5/5 (58)Calories 146 per servingCategory Appetizer, Entree, Seafood
- Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
- In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Now add the marinated shrimp. Cook for about 5 to 7 minutes or until pink, do a little stirring if needed (do not over-cook shrimp).
- Stir in fresh mint and parsley leaves. Finish with sprinkle of feta and black olives. If you like, add a splash more lemon juice or more red pepper flakes to your taste.
TOMATO AND SHRIMP PASTA | RICARDO
From ricardocuisine.com
INA GARTEN’S BAKED SHRIMP SCAMPI | 12 TOMATOES
From 12tomatoes.com
SHRIMP WITH TOMATOES AND WARM SPICES – INSTANT POT …
From recipes.instantpot.com
CREAMY PASTA WITH SHRIMP, PESTO AND TOMATOES
From seasonsandsuppers.ca
SHRIMP SCAMPI PASTA RECIPE | BON APPéTIT
From bonappetit.com
ONE POT SHRIMP SCAMPI PASTA DINNER - THECOOKFUL
From thecookful.com
CRISPY SPANAKOPITA | RICARDO
From ricardocuisine.com
SPANAKORIZO: GREEK SPINACH RICE - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPICY PASTA WITH SHRIMP AND TOMATOES RECIPE | BON APPéTIT
From bonappetit.com
SPICY TOMATO AND SHRIMP SOUP | KITCHN
From thekitchn.com
SHRIMP SPANAKOPITA CUPS ON A BED OF WARM TOMATO CO …
From tfrecipes.com
ONE-POT PASTA WITH SHRIMP, TOMATOES AND FETA | CANADIAN LIVING
From canadianliving.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love