Shrimp With Bread Recipes

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BREADED SHRIMP



Breaded Shrimp image

Make and share this Breaded Shrimp recipe from Food.com.

Provided by Shesbittersweet

Categories     Healthy

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb large shrimp (peel and deveined, and butterflied if you choose)
4 cups water
1 1/2 cups cornstarch
2 eggs
2 cups breadcrumbs
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
oil (for deep frying)

Steps:

  • In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
  • Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
  • Deep fry shrimp in batches until golden brown. Drain on paper towels.

Nutrition Facts : Calories 556.7, Fat 7.3, SaturatedFat 1.8, Cholesterol 278.6, Sodium 608, Carbohydrate 84.7, Fiber 2.9, Sugar 3.8, Protein 33.7

SHRIMP BREAD



Shrimp Bread image

This recipe was given to me by a dear friend and I have been cooking it for a while. Lump crabmeat or crawfish can be substituted for the shrimp.

Provided by Jim DeLeon

Categories     Breads

Time 45m

Yield 8 slices if using the large french loaf, 8 serving(s)

Number Of Ingredients 11

1 loaf French bread
1 large yellow onion
1 green pepper
3 stalks celery
1/2 cup butter (unsalted)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
3 cloves garlic
1 lb cooked baby shrimp (cooked)
1/2 cup chopped green onions or 1/2 cup scallion

Steps:

  • Preheat oven to 350 degrees.
  • With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
  • Take the onions, celery, bell pepper and garlic and chop finely.
  • Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
  • Add garlic and cook for three minutes more.
  • Lower heat and add basil, salt and pepper, shrimp and green onions.
  • You are only heating the shrimp up so do not leave it on for long.
  • Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
  • Taste and adjust salt and pepper.
  • (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
  • Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
  • Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
  • This recipe can be used with a large loaf of bread or the smaller french bread loaves.

SHRIMP SCAMPI UPSIDE-DOWN GARLIC BREAD



Shrimp Scampi Upside-Down Garlic Bread image

You'll wonder why these two classics didn't come together sooner: It's a perfect mash-up of crusty, garlicky and mildly cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi.

Provided by Food Network Kitchen

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 10

6 cloves garlic, peeled
Leaves from 1/2 bunch fresh parsley (about 1/2 cup)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup grated Parmesan, plus more for finishing
Zest and juice from 1 lemon
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
2 pounds 16/20 shrimp, peeled, deveined and tails removed
One 13.8-ounce can refrigerated pizza dough
6 tablespoons sesame seeds

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.

EASY BREADED SHRIMP



Easy Breaded Shrimp image

Easy, good, and wonderful for a family dinner.

Provided by Erin

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 8

Number Of Ingredients 4

1 quart vegetable oil for frying
4 cups shrimp, peeled and deveined
1 egg, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.1 g, Cholesterol 120.5 mg, Fat 14.2 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 1.7 g

SHRIMP SCAMPI GARBAGE BREAD



Shrimp Scampi Garbage Bread image

Tender shrimp bake up without a fuss, surrounded by melty mozzarella and a garlic and parsley butter sauce -- it all tastes just like eating a bowl of shrimp scampi on a sandwich. This garbage bread is delightful in a picnic basket or served at home for dinner with a salad of mixed greens.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
3/4 pound medium peeled and deveined shrimp, halved lengthwise and crosswise
Finely grated zest of 1 lemon
1/2 cup roughly chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds refrigerated pizza dough (see Cook's Note)
3 cups grated mozzarella (12 ounces)
1 large egg, beaten, for egg wash

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.

CREAMY GARLIC SHRIMP TOAST



Creamy Garlic Shrimp Toast image

Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.

Provided by Chef John

Categories     Shrimp Recipes

Time 30m

Yield 2

Number Of Ingredients 11

12 ounces large shrimp, peeled and deveined
1 pinch cayenne pepper
¼ teaspoon smoked paprika
3 cloves garlic, crushed, or more to taste
2 thick slices French bread
6 tablespoons clarified butter, melted, divided
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
½ cup heavy cream
2 tablespoons minced fresh Italian parsley
1 pinch salt, or to taste

Steps:

  • Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  • Trim most of the crusts off of the bread.
  • Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  • Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  • Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  • Turn off the heat and stir in parsley. Taste and add salt if needed.
  • Divide shrimp and sauce evenly over each piece of toasted bread.

Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg

ROASTED SHRIMP WITH BREAD CRUMBS



Roasted Shrimp With Bread Crumbs image

Mark Bittman brought this recipe to The Times as part of a 2013 shrimp roundup. This especially easy dish cooks them quickly, under high heat and a showering of lemon, olive oil and bread crumbs for brightness paired with comfort. Be sure not to overcook the shrimp. As Mr. Bittman notes, "For the most part, the shrimp will tell you when they're done." Simply make sure they're pink, and pair alongside a salad or over rice.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 30m

Number Of Ingredients 5

1 1/2 pounds shrimp
olive oil
lemon juice
1/4 cup breadcrumbs
Parsley and lemon

Steps:

  • Heat the oven to 500.
  • Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
  • Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
  • Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.

SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS



Shrimp with Garlic and Toasted Bread Crumbs image

Provided by Michele Scicolone

Categories     Garlic     Shellfish     Bake     Quick & Easy     Dinner     Shrimp     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 cup fresh bread crumbs, made from Italian or French bread
1/3 cup very finely chopped flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, peeled and deveined
Lemon wedges

Steps:

  • 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
  • 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
  • 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
  • 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

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