lour and just a little white wine and whisk well to combine
Saute 1 finely chopped shallot in 3 tablespoons butter.
Add shrimp, pinch of thyme, bay leaf, salt and pepper.
Simmer for 7 minutes.
Warm 2 tablespoons brandy; light it and pour it flaming over the shrimp.
When flame has died, add 3/4 cup white wine. Simmer further 5 minutes, then transfer to heated serving dish. Reduce pan juices by half; add mixture of cream, egg yolks, 1 teaspoon lemon juice and 1 teaspoon each of parsley, chervil and tarragon.
Stir well and pour sauce over shrimp.
Do not let boil.
Serves 4.
Mix butter, garlic, red onion, parsley and seasonings together well.
Place about 2/3 of the seasoned butter in a saute pan over medium heat, and melt.
Add shrimp, toss for about 2 minutes. Turn shrimp, add the wine, and cook for another 2 minutes, or until shrimp is done.
Remove from heat. Add remaining seasoned butter, asiago cheese and the avocado chunks. Toss gently, pour over hot spaghetti squash strands.
(230 degrees C). Arrange shrimp in a single layer in
Marinate shrimp, oil, margarine, 1/4 cup wine, lemon juice, scallions, garlic, parsley, salt and pepper for 2 hours.
Remove shrimp from liquid.
In a saucepan, heat liquid ingredients and add flour and stir for 4 minutes.
Stir in rest of wine and milk and add shrimp; cook for 5 minutes, until shrimp is done.
Cook fettucine noodles and drain.
Serve Creamy Shrimp Scampi over fettucine.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic and saute 2 minutes, until soft.
Add shrimp and peas and saute 1 minute.
Toss in oregano, salt and pepper and stir to coat.
Add vermouth or dry white wine and simmer 1 minute.
In a separate bowl, dissolve cornstarch into chicken broth until smooth; add mixture to skillet.
Simmer 2 minutes, stirring frequently until sauce thickens and shrimp are bright pink and cooked through.
Serve scampi over rice.
ail. Devein the shrimp.
Rinse the shrimp under cold running water
oat the pan. Add the shrimp to the hot oil in
edium-high heat. Add the shrimp peels and cook for 2
Peel shrimp, leaving tails intact; devein if desired.
Cook linguine according to package, keep warm.
Cook garlic in butter and white wine in a large skillet over medium heat, stirring constantly (4 minutes or until garlic begins to brown).
Add shrimp and cook over medium heat 3 to 5 minutes or until shrimp turns pink.
Add salt and pepper and spoon mixture over linguine.
Sprinkle with chopped parsley and serve immediately.
he water, 1/2 cup white wine, 2 tablespoons cubed butter, salt
or 3 minutes.
Add shrimp and saute for 4 minutes
3 to 4 minutes. Season shrimp with kosher salt and black
minutes. Stir lemon juice, white wine, salt, and black pepper into
br>Take the peeled, deveined shrimp and roughly chop half of
Preheat oven to 300 degrees F (150 degrees C).
Arrange shrimp in a single layer in a 9x13-inch baking dish. Evenly pour olive oil over shrimp and top with bread crumbs, parsley, garlic powder, salt, and pepper. Cover dish with aluminum foil.
Bake in the preheated oven until shrimp are cooked through, about 20 minutes.
Combine butter, white wine, and hot sauce in a small bowl; pour over shrimp. Top shrimp with Parmesan-Romano cheese.
Bake in the oven until cheese is melted, about 5 minutes more.
Saute butter, garlic and lemon juice.
Add white wine and bring to a boil.
Add shrimp and cover.
Shrimp cooks fast, so watch closely.
Shrimp are done when the outside is pink and the inside is white.
Add capers just to heat.
Serve shrimp with some of the sauce and capers and sprinkle Parmesan cheese on top.
Over moderately high heat, melt 1 tablespoon butter in saute pan.
Add garlic; saute for 1 minute.
Add shrimp; saute until shrimp are almost cooked.
Add diced tomatoes and onions.
Saute for 1 to 2 minutes.
Add seasonings and white wine.
Allow liquid to reduce to approximately 1/2 volume.
Add last tablespoon butter, swirling pan until melted.
Serve over rice or pasta. Makes 1 to 2 servings.
Place onions in sauce pan and cook down until soft; add crushed garlic.
Add butter and when melted, add chicken broth and wine bringing to a hard boil, until alcohol is cooked off.
Throw in shrimp and as soon as the shrimp turns white remove from heat. Season to taste, serve over rice.
ut not smoking.
Saute shrimp, turning over once, until just