Shrimp Rice Scampi Soup Recipes

SHRIMP SCAMPI OVER RICE

Steps:

• -While preparing the scampi, cook enough rice to feed your party.
• -Melt butter with olive oil over med low heat.
• -When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN).
• -Add shrimp and salt and cook for 3-4 minutes until pink.
• -Stir in lemon juice and parsley and cook 1 more min.
• -Serve immediately over rice.

SHRIMP SCAMPI WITH RICE

Steps:

• Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
• Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
• Continue boiling the liquid until reduced by half, 3 to 5 minutes.
• Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
• Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.

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.

SHRIMP SCAMPI CREAM SOUP RECIPE

Steps:

• Combine fish bones and vegetable stock in large saucepan. Bring to a boil. Add shrimp and cook until shrimp turn red, about 2 minutes. Remove shrimp from liquid and set aside. Strain and reserve liquid. Peel shrimp and reserve shells. Dice peeled shrimp and set aside. Heat oil in skillet over medium heat and add shrimp shells, onion, carrot and celery. Cook until onion is translucent, about 5 minutes. Add tomato and stir in tomato paste. Bring again to simmer. Add Cognac and ignite (being careful to keep hands, face and clothing away from flames). Let flames die down. Add reserved liquid and simmer 10 minutes. Strain soup into clean saucepan. Add 1 1/2 cups whipping cream and bring to a boil. Reduce heat and simmer 10 minutes. Whisk rice flour with a small amount of water to make a loose paste and stir into soup. Add reserved diced shrimp and salt and pepper to taste. Just before serving, bring soup to a boil. Remove from heat. Blend egg yolks with remaining 1/2 cup whipping cream. Whisk a small amount of soup into egg yolk mixture, then return to remaining soup. Do not reheat or the eggs will curdle. This recipe yields 6 servings. Each serving: 659 calories; 392 mg sodium; 296 mg cholesterol; 52 grams fat; 27 grams carbohydrates; 22 grams protein; 3.39 grams fiber.

SHRIMP & RICE SCAMPI SOUP

Steps:

• Heat broth to a boil in medium saucepan over high heat. Stir in rice. Cover and cook over low heat 20 minute.
• Heat oil in medium skillet. Add shrimp and garlic. Cook 5 minute or until shrimp turn pink, stirring often.
• Place shrimp in 4 bowls. Stir lemon juice into rice mixture and pour over shrimp. Top with green onions.