Spicy Italian Shrimp Food

SPICY CALABRIAN SHRIMP

Spicy Calabrian Shrimp image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons olive oil
2 teaspoons Calabrian chile paste
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined, tails on
1/2 small lemon

Steps:

Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

SPICY ITALIAN SHRIMP

Spicy Italian Shrimp image

from SeaPak Shrimp Co. I'm putting all my newspaper clippings here to preserve them. I haven't tried this yet.

Provided by CJAY8248

Categories < 60 Mins

Time 33m

Yield 12 shrimp, 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb uncooked linguine
12 ounces shrimp scampi (*such as SeaPak Shrimp Scampi, frozen)
1 medium onion, sliced
1 (14 1/2 ounce) can diced tomatoes
1/2 cup dry white wine
1 1/2 teaspoons italian seasoning
1 teaspoon dry crushed red pepper (to taste)
1/3 cup shredded parmesan cheese (optional)

Steps:

ToCook linguini according to package directions until it is al dente. Meanwhile saute shrimp in large non-stick skillet on medium for 6 minutes.
Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and saute for 5 minutes until they are translucent.
Add diced tomatoes(including juice), wine, Italian seasoning and red pepper to onions.
Bring mixture to a low rolling boil. Boil mixture for 7 minutes, stirring occasionally.
Add shrimp to pan with tomato sauce and continue sauteing for 3 minutes.Add cooked linguini and toss to coat and serve with shredded parmesan cheese, if desired.
*To make your own scampi sauce see next recipe.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

ITALIAN SHRIMP

Italian Shrimp image

Not sure why this is called Italian Shrimp. it is really barbequed shrimp with Italian hervs, garlic and Olive oil. Serve as an appetizer in a chafing dish with wooden picks or as a main course with a mixed green salad and crusty French bread. Plan ahead as it needs to marinate for at least 4 hours.

Provided by MarieRynr

Categories Easy

Time 4h18m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/3 cup Worcestershire sauce
1 tablespoon olive oil
2 teaspoons rosemary
2 teaspoons crushed garlic
1 teaspoon black pepper
1 teaspoon thyme
1/2-1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon celery salt
3 lbs medium shrimp, peeled and deveined

Steps:

Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.

Nutrition Facts : Calories 307.4, Fat 16.2, SaturatedFat 8.1, Cholesterol 289.7, Sodium 592, Carbohydrate 4.3, Fiber 0.1, Sugar 1.2, Protein 34.9

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