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.
ALFREDO SHRIMP SCAMPI DUMP DINNER
Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
- Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
- Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GARLICKY LEMONY SHRIMP SCAMPI
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
SHRIMP SCAMPI BAKE
Easy version of this classic with the wonderful 'zip' of Dijon-style mustard.
Provided by Kimber
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
- Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
- Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 1.8 g, Cholesterol 320.5 mg, Fat 32.8 g, Fiber 0.1 g, Protein 30 g, SaturatedFat 19.4 g, Sodium 681.2 mg, Sugar 0.1 g
SCAMPI STUFFED TILAPIA WITH PICO DE GALLO #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This ties three of my favorites: fish, shrimp scampi, and Pico de Gallo in a tasty meal! The preparation is so versatile that if you didnt want to bake this in your oven you could easily alter the recipe to take it out on the grill or even the crock pot! I created this recipe one weekend to treat my family to a flavor packed dinner plus make it easy on myself for the clean-up.
Provided by ChefNOID
Categories < 60 Mins
Time 37m
Yield 4 stuffed filets, 4 serving(s)
Number Of Ingredients 18
Steps:
- Tear 4 sheet of Reynolds Wrap Heavy Duty Aluminum Foil (12x18-inches each) set aside.
- Combine in a medium bowl the chopped onion, tomato, jalapeno peppers, cilantro, lime, and salt. Refrigerate for one hour or until ready to serve.
- Combine in another medium bowl the chopped shrimp, garlic, red bell pepper, shredded cheese, melted butter, lemon juice, parsley, and 1 1/4 cups bread crumbs. Toss to moisten evenly.
- Toss together in a shallow dish the remaining bread crumbs and garlic powder. Set aside.
- Rinse and pat dry each filet. Scoop scampi filling (about 1/3 cup heaping) and fill the center of four filets pressing to set the filling. Leave about 1/2 inch border around filet free from stuffing. Cover each with the remaining tilapia filets, pressing to seal edges together. Coat both sides of tilapia with bread crumb mixture.
- Place one pat of butter then stuffed filet in the center each sheet of Reynolds Wrap Heavy Duty Aluminum Foil®. Place two pats of butter on top of breaded filets then bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets and place on baking sheet.
- Bake in preheated oven at 375 degrees for 20 - 25 minutes until thoroughly cooked.
- Transfer to serving plate. Tear open each packet and serve each scampi stuffed tilapia packets with a heaping serving spoon of Pico over top of each portion.
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- Place the shrimp in a mixing bowl and toss gently with 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a 12- to 14-inch-wide gratin dish or ovenproof skillet, arrange the shrimp in a circle, starting at the outside and working your way in. If you’d like to make the presentation extra fancy, place the shrimp so that the tails overlap slightly and you end up with a pretty spiral (or just spread the shrimp in a single layer and call it a day). Pour any marinade that has collected in the bottom of the bowl over the shrimp.
- In a medium microwave-safe bowl, melt the butter in the microwave. Add the garlic, shallot, parsley, oregano, red pepper flakes, egg yolk, remaining 1 1/2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and stir until combined. Add the panko and stir until evenly moistened.
- Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through. If you like the top browned, position a rack in the upper third position and turn the oven the broil. Place the pan on the rack and let broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute. Serve hot with lemon wedges.
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