Shrimp Scampi With Fried Bread Recipes

SHRIMP SCAMPI GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, 4 to 5 minutes. Remove the pan from the heat and stir in the shrimp, lemon zest and parsley; sprinkle with salt and pepper and set aside.
• Roll out the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, distribute the mozzarella over half of the dough, leaving a 1-inch border on the sides. Evenly distribute the shrimp and sauce over the cheese. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, and brush with the beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40 to 45 minutes. (The filling may leak out on the side.)
• Let the bread cool for at least 10 minutes. Transfer to a cutting board. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

SHRIMP SCAMPI GARLIC BREAD

Steps:

• Equipment:.
• Baking sheet.
• Large skillet.
• Preheat oven to broil. Hollow out the inside of the baguette using a serrated knife to cut a wedge out from the top, and scoop out some of the bread. Place baguette on a baking sheet.
• In a small saucepan, melt 4 tablespoons butter and 1 tablespoon chopped garlic over medium heat. Use a brush to coat the top and inside of the bread with the butter and garlic mixture. Sprinkle 3 tablespoons grated parmesan cheese over bread and broil until toasted, about 3-5 minutes. Set aside.
• In a large skillet, melt remaining 6 tablespoons butter over medium heat. Stir in remaining garlic and cook until fragrant, about 1-2 minutes. Add a pinch of chili flakes and white wine and bring to a boil. Stir in shrimp and cream cheese and cook until cream cheese is melted and shrimp is cooked through, about 2 minutes. Season to taste with salt and pepper and pour into the bread.
• Garnish with chopped parsley and a sprinkle of parmesan cheese.

SHRIMP SCAMPI UPSIDE-DOWN GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the garlic cloves to a food processor and pulse to finely chop. Add the parsley and pulse a few times to coarsely chop. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1 1/2 teaspoons salt to the food processor and pulse to completely combine all ingredients, scraping down the sides of the bowl halfway through, about 1 minute. Sprinkle the shrimp on both sides with salt and pepper.
• Spread about half of the butter mixture in an even layer on the bottom of a 9-by-13-inch rimmed quarter baking sheet using an offset spatula or spoon. Arrange the shrimp on top in a single layer and top with the remaining butter.
• Unroll the pizza dough from the can and flatten into an even layer. Sprinkle the exposed side of the dough all over with 3 tablespoons sesame seeds, making sure to get the edges. Press gently to adhere the seeds to the dough. Flip the dough over so the sesame seeds are facing down, and sprinkle the top with the remaining 3 tablespoons sesame seeds; press to adhere.
• Top the shrimp with the dough and gently stretch it so it hangs over the sides by about 1/2 inch. Gently tuck the sides into the pan to completely encase the shrimp.
• Bake the shrimp until golden brown and the butter is bubbling around the sides, about 18 minutes. Let sit for 5 minutes. Invert onto a square platter or cutting board, then drizzle with the lemon juice and top with more Parmesan before serving.

SHRIMP SCAMPI WITH FRIED BREAD

Steps:

• Combine 3 tablespoons oil, 1 tablespoon garlic, and 1 tablespoon Parmesan cheese in a bowl. Stir and let sit for 30 minutes.
• Melt 3 tablespoons butter in a pan over medium heat. Whisk in remaining 3 tablespoons oil. Add shallots and red pepper and cook until fragrant, about 3 minutes. Reduce heat to medium-low. Add remaining garlic and shrimp. Cook, tossing frequently in butter, until cooked through and pink, about 5 minutes. Press down on the heads every so often to press juices into the sauce. Transfer shrimp to a bowl, leaving pan on the stove.
• Add white wine to the pan over medium heat and scrape up any cooked bits from the bottom. Let liquid reduce by 1/2, about 5 minutes.
• While sauce reduces, peel and de-vein shrimp.
• Add lemon juice, 4 tablespoons butter, and 2 tablespoons Parmesan cheese to the pan. Add Cajun seasoning. Cook, whisking frequently, until sauce thickens, about 15 minutes.
• Meanwhile, heat 4 tablespoons butter in a separate pan over medium heat. Brush baguette slices on both sides with reserved oil-Parmesan cheese mixture. Fry the bread in the hot butter until golden brown on each side, about 5 minutes. Transfer bread to a paper towel-lined plate.
• Add peeled shrimp to the sauce. Stir and simmer 2 to 3 minutes. Season with salt and pepper.
• Plate shrimp over fried baguettes. Spoon extra sauce on top and garnish with parsley. Serve immediately.