Shrimp Longhi Recipes

SHRIMP LONGHI

I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!

Provided by Kendra

Categories < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

Shrimp Longhi image

Steps:

For garlic toast, preheat broiler.
Saute garlic in butter for 2-3 minutes.
Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
Put each slice of bread onto a serving plate and set aside.
In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
Remove shrimp from pan and pour out any excess butter.
Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
Add basil and tomato to the pan and stir.
Return shrimp to the pan and toss.
Put shrimp on garlic toast and pour sauce over the shrimp.

Nutrition Facts : Calories 918.8, Fat 56.3, SaturatedFat 31, Cholesterol 563.8, Sodium 961.5, Carbohydrate 29.6, Fiber 2, Sugar 3.4, Protein 52.1

Ingredients

1 tablespoon butter, melted
1 garlic clove, crushed
2 slices crusty Italian bread, about 1 inch thick
3 tablespoons butter, melted
1 tablespoon olive oil
1 lb shrimp, peeled and deveined (about 12 large shrimp)
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 cup white wine (I used Pinot Grigio)
2 tablespoons lemon juice
4 -6 tablespoons butter, cut into 1T pieces
1/4 cup fresh basil, minced
1 tomatoes, seeded and diced

SHRIMP DE JONGHE

A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Provided by N8TE

Categories Seafood Shellfish Shrimp

Time 40m

Yield 6

Number Of Ingredients 9

Shrimp De Jonghe image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place shrimp in a baking dish.
Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g

Ingredients

3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

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