MEDITERRANEAN SCAMPI
Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.
Provided by TOOLBELT DIVA
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
- Saute the garlic; when golden in color, remove from heat and set aside for later use.
- Add onions, saute until just softened; remove from heat and set aside for later use.
- Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
- Add onion and garlic which you had set aside.
- Add roasted red bell peppers.
- Turn down heat and allow liquid to reduce.
- Add fresh herbs (parsley, oregano, basil).
- Add shrimp and steam until pink.
- Add capers and olives; allowing them to warm through.
- Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.
- Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.
Nutrition Facts : Calories 511.5, Fat 28.2, SaturatedFat 15.2, Cholesterol 347.5, Sodium 1713.9, Carbohydrate 26.1, Fiber 7.2, Sugar 8.2, Protein 36.6
SHRIMP SCAMPI
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive 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. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 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, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 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, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately.
SCAMPI ON COUSCOUS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
- Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
- In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
- To serve, mound the couscous in the center of a platter and top with the shrimp.
MEDITERRANEAN SHRIMP
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
- For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
- Drizzle the baguette pieces with olive oil.
- Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
- Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.
MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
MEDITERRANEAN SCAMPI
A different slant on Scampi. We have all enjoyed Scampi prepared by our favourite chefs. Have we enjoyed Scampi prepared my Mediterranean way? So good, you will be sorry when it is all gone. I developed this recipe for a cooking contest, and yes, friends.... it won. How exciting and tasty. Don't be afraid of the quantities...
Provided by Elaine Radu
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn
- 2. Saute garlic; when golden in colour, remove from heat and set aside for later use.
- 3. Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use.
- 4. Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally.
- 5. Stir in garlic and onion which you had earlier set aside.
- 6. Stir in roasted pimento peppers.
- 7. Turn down heat and allow liquid to reduce.
- 8. Stir in fresh herbs (parsley, oregano, basil).
- 9. Stir in peeled and deveined shrimp. Steam until pink.
- 10. Add capers and olives; allow to warm through.
- 11. Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.
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