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.
SHRIMP SCAMPI STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 16 servings (8 servings per pan)
Number Of Ingredients 24
Steps:
- For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
- Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
- Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
- Preheat the oven to 375 degrees F.
- For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
- To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
- For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
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.
CLASSIC SHRIMP SCAMPI
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED JUMBO SHRIMP SCAMPI
Found this one in my mom's old recipe box.
Provided by Lynnda Cloutier
Categories Seafood
Number Of Ingredients 9
Steps:
- 1. Peel Shrimp, leaving shell on tail section. Lay on back. (the shrimp, not you!)
- 2. With sharp knife, split almost through (butterfly cut). De-vein.
- 3. Mix celery, onion and margarine in a 1 quart casserole. Microwave 3 minutes on high or till onion is transparent. Stir in remaining ingredients. Brush shrimp with melted margarine.
- 4. Spoon 1 Tbsp. of mixture into butterflied area of shrimp. Put in baking dish with tail resting straight up on side of dish. Microwave 3 minutes on high or til shrimp are opaque. Don't overcook. Time varies slightly with size of shrimp. Makes 4 servings. 200 calories per serving.
STUFFED JUMBO SHRIMP
These shrimp can be batter-dipped and fried, or breaded and baked, or cooked naked. I consider this to still be a work in progress, with many other potential variations, so use your imagination. This recipe also makes a great appetizer for 8 people.
Provided by Toby Jermain
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- Butterfly shrimp by cutting down through the back most of the way through the shrimp.
- Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
- Press with paper towels to remove excess moisture.
- Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
- Saute onions and garlic in olive oil over medium heat until softened.
- Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
- Reduce heat; add lemon juice, cream cheese, and feta cheese.
- Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
- Remove from heat, and add to crumb mixture.
- Toss together gently until thoroughly combined.
- Season to taste with salt and freshly ground pepper.
- Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
- Place in freezer for about 30 minutes to firm.
- If deep frying battered shrimp, preheat oven to 250 degrees F.
- Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
- Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
- Let batter rest about 5-10 minutes.
- Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
- Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
- Cook 4-6 at a time until browned, turning once.
- Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
- Allow oil to return to 375 degrees F before cooking each batch.
- Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
- If baking breaded shrimp, preheat oven to 350 degrees F.
- Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
- If breading, brush tops of prepared shrimp lightly with egg-wash.
- Press breadcrumbs onto surface until they adhere, and place on baking sheet.
- After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
- Bake for about 25 minutes or until lightly browned.
- Drizzle with fresh lemon juice, if desired.
- If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
- Naked shrimp can also be cooked on the barbecue, over low to medium coals.
- Place on oiled grate, cheese side up.
- Do not turn unless you love the taste and smell of burning cheese.
- Cook, covered for about 10 minutes.
- Drizzle with fresh lemon juice if desired.
Nutrition Facts : Calories 1110.7, Fat 66.2, SaturatedFat 32.8, Cholesterol 516.8, Sodium 1739, Carbohydrate 63, Fiber 5, Sugar 5, Protein 62.5
More about "stuffed jumbo shrimp scampi recipes"
BAKED JUMBO STUFFED SHRIMP RECIPE WITH CRABMEAT
From coupleinthekitchen.com
SHRIMP SCAMPI STUFFED SHELLS RECIPE | SEAPAK
From seapak.com
SHRIMP SCAMPI RECIPE | BON APPéTIT
From bonappetit.com
BAKED STUFFED JUMBO SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP SCAMPI STUFFED MUSHROOMS - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
THE BEST SHRIMP SCAMPI - FOODIECRUSH.COM
From foodiecrush.com
SHRIMP SCAMPI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
AN EASY SHRIMP SCAMPI STUFFED SHELLS RECIPE YOU’LL LOVE
From sizzlingeats.com
STUFFED JUMBO SHRIMP (SCAMPI) - BIGOVEN
From bigoven.com
LIGHTER BAKED STUFFED SHRIMP - ANDIE MITCHELL
From andiemitchell.com
BAKED STUFFED SHRIMP - 40 APRONS
From 40aprons.com
INA GARTEN STUFFED SHRIMP - DELISH SIDES
From delishsides.com
JUMBO SHRIMP SCAMPI - OR WHATEVER YOU DO
From orwhateveryoudo.com
'THE PIONEER WOMAN': REE DRUMMOND'S EASY SHRIMP SCAMPI STUFFED …
From cheatsheet.com
SHRIMP SCAMPI STUFFED SHELLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY BAKED SHRIMP SCAMPI - CAFE DELITES
From cafedelites.com
EASY SHRIMP SCAMPI RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
BAKED SHRIMP SCAMPI - DAMN DELICIOUS
From damndelicious.net
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