Appetizing Shrimp Scampi Recipes

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
• Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

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.

Steps:

• Heat butter over low heat.
• Add olive oil, and next 5 ingredients.
• Cook about 3 minutes.
• Remove from heat.
• Add shrimp and let stand for 30 minutes.
• Serve on large platter with toothpicks.

Steps:

• 1. Gather your ingredients.
• 2. Chef's Note: There are many ways to measure shrimp. Names such as: jumbo or cocktail are descriptive, but not that accurate. I mentioned in the ingredients that these shrimp are 21/25, and that just means they are of a size that it takes 21 to 25 to make a pound.
• 3. Place a rack in the upper middle position, and preheat the oven to 400f (205c).
• 4. Combine the ingredients, with the exception of the breadcrumbs and the shrimp, into a small saucepan.
• 5. Lightly simmer, stirring frequently, for 5 minutes.
• 6. Chef's Note: While simmering, season with a bit of salt and pepper.
• 7. Remove from heat, stir in the breadcrumbs, and reserve.
• 8. Brush the baking dishes with olive oil.
• 9. Add three shrimp to each baking dish.
• 10. Divide the breadcrumb mixture between the baking dishes, and sprinkle over the shrimp.
• 11. Place in the preheated oven, for 12 to 14 minutes.
• 12. Chef's Note: The shrimp should be cooked through, and the breadcrumbs slightly browned.
• 13. Serve while still warm, with a slice of lemon.
• 14. If you choose the appetizer route, cook them the same way; however, place one on a single-serving dish, and drizzle with the breadcrumb mixture. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

Steps:

• Set broiler rack 4 inches from heat.
• Place shrimp in a large broiler proof rimmed baking sheet. (I use a 9x13 glass baking dish.)
• Sprinkle with oil and garlic and season generously with salt and pepper. Add 1/4 tsp red pepper flakes. Toss to coat. Arrange shrimp in a single layer.
• Broil 3-4 minutes, until opaque throughout. Sprinkle with lemon juice, toss to combine. Serve immediately.