SCAMPI SAUCE FOR SCOLARI'S SCAMPI FRIES
Provided by Food Network
Categories condiment
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Pulse the garlic in a food processor in short 1-second bursts. After 3 or 4 times, open the lid and scrape down the sides. Continue to pulse until the garlic is finely minced but not mushy or pureed (this can also be done by hand).
- Empty the garlic into a mixing bowl and add the oil, salt, pepper, lemon zest and juice and stir well.
- The scampi sauce can be added to many items: try it with French fries, tater tots or chicken wings. When the item of your choice is out of the oven or fryer, add it to a mixing bowl with a few well mixed ladles of scampi sauce and some salt, pepper and chili flakes. Toss well and top generously with chopped fresh parsley.
NM SHRIMP SCAMPI, RISOTTO CAKE, SCAMPI SAUCE RECIPE - (4.7/5)
Provided by Icindee
Number Of Ingredients 2
Steps:
- Place 3 shrimps on the plate Top with Risotto square or round Top with Last Shrimp Sauce : scampi sauce Carrots, scallions [very thin strings] and dried - place on top and around plate.
INSTANT POT® SHRIMP SCAMPI RISOTTO
I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
- Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.
Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g
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.
CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF
Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
- Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.
Nutrition Facts : Calories 1175.1 calories, Carbohydrate 106.9 g, Cholesterol 405.5 mg, Fat 57.2 g, Fiber 4.7 g, Protein 59 g, SaturatedFat 24.9 g, Sodium 959.4 mg, Sugar 4.3 g
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- Heat stock in a saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent.
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