pproximately 30 seconds.
Season shrimp (or chicken) with salt and
rozen, thaw before using. Peel shrimp leaving tails intact and devein
Shell shrimp until last segment, leaving tail
Heat oil and seasonings; add shrimp.
Cook 8 to 10 minutes. Serve over rice or your favorite pasta.
The amount of shrimp used is optional.
Less is better if using fresh pasta.
In a large skillet, put all ingredients except shrimp and rice. Stir over medium heat 5 minutes.
Add shrimp; stir until shrimp are pink.
Serve with rice.
Serves 3 to 4.
Peel and devein shrimp, retaining tails, if desired; set
In glass casserole, cook butter on high for 2 minutes or until melted.
Add garlic.
Cook on high for
2 minutes.
Mix in cheese, parsley, lemon juice and shrimp.
Cook on high for 2-1/2 minutes or until shrimp is cooked.
ake the sauce, saute peeled shrimp in oil. Add white wine
Make a stiff mayonnaise with egg yolk, the juice of lemon, salt and olive oil.
Combine it with heavy cream or thick soured cream called \"Chef style\", brandy and tomato ketchup.
Boil, cool, peel and devein shrimp.
Combine them with the mayonnaise.
Line bottom of large serving dish with a finely shredded chicory, using the tender leaves from the heart.
Place shrimp over this and chill in refrigerator until ready to serve.
Can be served in individual small dishes as a first course.
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.
eel, devein and butterfly the shrimp, leaving the tails on.
Stuffed Shrimp with Scampi Sauce:
Preheat oven
arlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully
br>Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water
edium to high heat. Add shrimp and saute until cooked through
n baking sheet.
Saute shrimp scampi in large skillet over medium
Cook the rice according to the package directions.
Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
Stir in the shrimp and simmer until cooked through, about 4 minutes.
Add the spinach and stir until wilted.
Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.
s al dente. Meanwhile saute shrimp in large non-stick skillet
(230 degrees C). Arrange shrimp in a single layer in
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.