Stuffed Shrimp with Scampi Sauce:
Preheat oven to 400\
br>Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water
s al dente. Meanwhile saute shrimp in large non-stick skillet
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and
akes once. Repeat this process, recipe yields about 8 yummy potato
0 minutes. Add hot pepper sauce; season with salt and freshly
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
n baking sheet.
Saute shrimp scampi in large skillet over medium
Cook onion and garlic, in butter in large skillet over medium heat, stirring constantly, 3 to 4 minutes.
Add tarragon, lemon juice, steak sauce, Worcestershire sauce and hot sauce.
Bring to a boil.
Add shrimp and cook, stirring constantly, 5 to 6 minutes (until shrimp turns pink).
Sprinkle with parsley.
Serve over pasta.
Yields 4 to 6 servings.
Preheat oven to 375\u00b0F
To make scampi sauce: In sauce over low flame melt butter, adding oil, salt, pepper, rosemary, oregeno, paprika, bay leaves, garlic and sherry.
Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs.
Pour scampi sauce over shrimp and bake until shrimp are tender,.
approximately 25 minutes. Serve over rice or angel hair pasta.
igh heat. Lightly coat the shrimp in flour. In batches, saute
(230 degrees C). Arrange shrimp in a single layer in
ver medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoons
asta water going. Start the scampi sauce when you drop your pasta
Stir in hot pepper sauce and season with salt and
In large skillet add butter, oil, garlic and scallions; saute over medium low heat until lightly browned.
Remove from heat. Dust shrimp with flour
and
place
in
frying pan with butter mixture; return to heat.
Pan
fry over medium heat for 4 to 5 minutes.
Add pepper
and stir, scraping pan.
Place on warmed platter and sprinkle with parsley flakes.
Makes 6 to 8 servings.
uice, Dijon mustard, garlic, Worcestershire sauce, parsley, salt, cayenne pepper, and
ven to 425\u00b0.
Sauce--heat the olive oil in
et the garlic brown. Add shrimp, and toss to coat. Immediately
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. Toss sauce with cooked noodles. Serve.