Mustard Shrimp Scampi Recipes

Steps:

• In a bowl, toss shrimp with 1 teaspoon garlic and 1/2 teaspoon salt. Heat a large skillet over medium-high. Add oil and shrimp and cook until they begin to curl. Turn and cook until just opaque, about 2 minutes total. Transfer to a plate.
• Reduce heat to medium. Add remaining 1 tablespoon garlic and red-pepper flakes to skillet; cook until fragrant, about 15 seconds. Add wine, increase heat to high, and boil until reduced to about 2 tablespoons, 2 to 3 minutes.
• Add shrimp stock and lemon juice; boil 30 seconds, then remove from heat. Stir in butter to form an emulsified sauce. Return shrimp to skillet and toss to coat. Season with salt, pepper, and more lemon juice. Sprinkle with parsley and serve.

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.

Steps:

• Cook and stir shrimp and garlic in hot oil in large skillet on medium-high heat until shrimp turn pink.
• Add mustard, lemon juice and parsley; mix well. Cook until heated through, stirring occasionally.
• Serve over rice.

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

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.

Steps:

• Grind the shallots and garlic. Add the Worcestershire sauce, lemon juice, and sherry. Mix mustard with butter until smooth. Add to first mixture. Boil for five minutes with constant stirring. This sauce can be made in 15 minutes and is a great dressing for boiled shrimp. The lemon juice helps preserve the the sauce indefinitely in the refrigerator.

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.

Steps:

• In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5-8 minutes or until shrimp turn pink. Transfer to individual serving dishes. Serve with lemon wedges if desired.

Steps:

• In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
• Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place bacon in a 12-inch oven-safe skillet over medium heat; cook and stir until browned and crispy, 7 to 8 minutes. Remove bacon, leaving the drippings in the skillet.
• Melt butter in the same skillet and add chopped garlic. Cook and stir until garlic is fragrant, 1 to 2 minutes. Pour in white wine and cook for about 2 minutes. Stir in mustard until well combined.
• Remove from heat, add shrimp in a single layer, and bake in the preheated oven until the shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Serve cooked shrimp over pasta, sprinkle with bacon pieces, and garnish with parsley.

Steps:

• Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
• Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
• Sprinkle with grated parmesan cheese if desired.
• Serve with white rice or cooked pasta.
• Delicious.