LEMON SHRIMP SCAMPI WITH ARTICHOKES
Looking for an easy yet tasty recipe for summer or camping trip? Try Food Network's Lemon Shrimp Scampi with Artichokes over the grill or a campfire.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
- Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
- Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
SHRIMP FRANCESCA
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
- Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
- Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO
Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY
Provided by topchefddb
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
- Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.
Nutrition Facts : Calories 500.4, Fat 36.5, SaturatedFat 22.2, Cholesterol 234.5, Sodium 1801.3, Carbohydrate 22.4, Fiber 8.8, Sugar 5.8, Protein 20.4
SHRIMP SCAMPI WITH ARTICHOKES
Idea taken from: Food Network show. Great served over favorite pasta of choice or with a warm crusty bread.
Provided by sexymommalucas
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté shrimp, turning over once, until just cooked through, about 2 minutes
- Transfer with a slotted spoon to a large bowl.
- Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
- Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
- Add butter to skillet, stirring until melted, and stir in shrimp.
- Remove skillet from heat.
- Divide among 4 plates.
- Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.
MUSHROOM ARTICHOKE SHRIMP SCAMPI
A very special shrimp scampi made even more delicious with the addition of fresh sauteed mushrooms and marinated artichoke hearts. Serve over linguini or rice.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute mushrooms and garlic in butter until almost done.
- Add shrimp and saute until cooked.
- Add rest of ingredients and heat through.
- Serve over pasta or rice.
Nutrition Facts : Calories 346.9, Fat 25.2, SaturatedFat 15, Cholesterol 233.5, Sodium 336.6, Carbohydrate 5.5, Fiber 0.9, Sugar 1.6, Protein 25.8
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
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
SHRIMP SCAMPI
Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.
Provided by Lidia Bastianich
Yield 4-6 servings
Number Of Ingredients 11
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.
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- Fill a small mixing bowl with water. Juice the lemons and place the juice of 3 of the lemons in the water. Reserve the juice of the remaining lemon.
- Trim the baby artichokes: Remove the tough outermost leaves until the pale green area appears about halfway up the artichoke. Cut off the stem and trim the rough edges at the base where the leaves were removed. Cut off the top of the artichoke about 3/4 of an inch down from the tip. Immediately submerge in the lemon water.
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