Shrimp Rice Scampi Soup Recipes

SHRIMP & RICE SCAMPI SOUP

Steps:

• Heat broth to a boil in medium saucepan over high heat. Stir in rice. Cover and cook over low heat 20 minute.
• Heat oil in medium skillet. Add shrimp and garlic. Cook 5 minute or until shrimp turn pink, stirring often.
• Place shrimp in 4 bowls. Stir lemon juice into rice mixture and pour over shrimp. Top with green onions.

SHRIMP SCAMPI WITH RICE

Steps:

• In 2-quart saucepan, make rice as directed on box.
• In 8-inch skillet, heat butter, oil and garlic over medium-high heat until butter is melted. Add shrimp; cook and stir 3 to 4 minutes or until shrimp are pink. Stir in wine and parsley. Cook 1 minute.
• To serve, spoon rice onto serving platter; top with shrimp and juices from skillet.

SHRIMP SCAMPI OVER RICE

Steps:

• -While preparing the scampi, cook enough rice to feed your party.
• -Melt butter with olive oil over med low heat.
• -When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN).
• -Add shrimp and salt and cook for 3-4 minutes until pink.
• -Stir in lemon juice and parsley and cook 1 more min.
• -Serve immediately over rice.

SHRIMP SCAMPI CREAM SOUP RECIPE

Steps:

• Combine fish bones and vegetable stock in large saucepan. Bring to a boil. Add shrimp and cook until shrimp turn red, about 2 minutes. Remove shrimp from liquid and set aside. Strain and reserve liquid. Peel shrimp and reserve shells. Dice peeled shrimp and set aside. Heat oil in skillet over medium heat and add shrimp shells, onion, carrot and celery. Cook until onion is translucent, about 5 minutes. Add tomato and stir in tomato paste. Bring again to simmer. Add Cognac and ignite (being careful to keep hands, face and clothing away from flames). Let flames die down. Add reserved liquid and simmer 10 minutes. Strain soup into clean saucepan. Add 1 1/2 cups whipping cream and bring to a boil. Reduce heat and simmer 10 minutes. Whisk rice flour with a small amount of water to make a loose paste and stir into soup. Add reserved diced shrimp and salt and pepper to taste. Just before serving, bring soup to a boil. Remove from heat. Blend egg yolks with remaining 1/2 cup whipping cream. Whisk a small amount of soup into egg yolk mixture, then return to remaining soup. Do not reheat or the eggs will curdle. This recipe yields 6 servings. Each serving: 659 calories; 392 mg sodium; 296 mg cholesterol; 52 grams fat; 27 grams carbohydrates; 22 grams protein; 3.39 grams fiber.