CAESAR'S SCAMPI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.
CLAY HILL FARM'S SEAFOOD SCAMPI
I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).
Provided by Verelucky
Categories Lobster
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If using a whole lobster, cook it in simmering water for 20 minutes.
- Let cool and pick out meat.
- Bring a large pot of salted water to a boil for the pasta.
- When boiling, add pasta, stirring occasionally.
- Heat the olive oil in a large sauté pan.
- Add the shrimp and scallops to sauté pan.
- Stir immediately to coat the seafood with the oil.
- Let cook a minute or two, until the shrimp turn pink.
- Add the white wine and bring to a simmer.
- Let simmer until the liquid is reduced a little.
- Add the lemon juice, chopped parsley, garlic and lobster meat.
- Turn off the heat on the stove and add the butter to the pan.
- Let it slowly melt into the sauce as you swirl the pan.
- Drain the pasta, add to the sauté pan and toss.
- Serve immediately!
Nutrition Facts : Calories 826.8, Fat 40.2, SaturatedFat 17.1, Cholesterol 397.9, Sodium 1177.1, Carbohydrate 9.8, Fiber 0.2, Sugar 2, Protein 72.2
SEAFOOD SCAMPI
Make and share this Seafood Scampi recipe from Food.com.
Provided by Lvs2Cook
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In the top of a large double boiler set over simmering water, combine the butter and oil.
- When the butter has melted, add the garlic.
- When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
- When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
- The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
- Serve over the pasta of your choice.
Nutrition Facts : Calories 671.1, Fat 28.2, SaturatedFat 11.6, Cholesterol 317.7, Sodium 598, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 77.9
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