Sherrys Awesomely Quick Baked Shrimp Scampi Recipes

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SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

TRADITIONAL SHRIMP SCAMPI



Traditional Shrimp Scampi image

My family loves shrimp very much. I make them for our home and we have seafood once a while and we loves any kind of seafood. It is so easy to make them. They are so delicious and tasty.

Provided by Lisa Johnson

Categories     Seafood

Time 45m

Number Of Ingredients 11

6 Tbsp butter
4 1/2 tsp olive oil
1/3 c onion
1/4 c chopped fresh parsley
4 to 6 cloves garlic, crushed
1/8 tsp white pepper
1 1/4 11/2 pounds large shrimp (about 20 to 25 shrimp), peeled, deveined
1/3 c sherry or vegetable broth
juice of 1/2 lemon
hot cooked rice (optional)
finely chopped parsley and lemon slices, optional for garnish

Steps:

  • 1. Melt butter in a large skillet over medium-high heat. Stir in the olive oil. Sauté onion, parsley, garlic, and white pepper in hot butter mixture, stirring continually, until onion is tender, about 3 minutes. Add shrimp to onion mixture. Cook over high heat, stirring frequently, until shrimp turn pink and mixture is hot and bubbly, about 3 to 5 minutes. Add sherry and lemon juice to the shrimp mixture and mix well. Cook over medium heat, stirring frequently, until sauce is thickened, about 8 to 10 minutes. Serve over rice, if desired. Garnish with parsley and lemon slices, if desired.

SHRIMP SCAMPI BAKE



Shrimp Scampi Bake image

Easy version of this classic with the wonderful 'zip' of Dijon-style mustard.

Provided by Kimber

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
  • Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  • Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 1.8 g, Cholesterol 320.5 mg, Fat 32.8 g, Fiber 0.1 g, Protein 30 g, SaturatedFat 19.4 g, Sodium 681.2 mg, Sugar 0.1 g

BAKED SHRIMP SCAMPI



Baked Shrimp Scampi image

I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.

Provided by WannaBACook

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

1 pound large shrimp, peeled and deveined
1 cup unsalted butter
¼ cup white wine
2 tablespoons lemon juice
2 tablespoons dried parsley
1 teaspoon cayenne pepper
2 tablespoons minced garlic
½ cup Italian-seasoned bread crumbs

Steps:

  • Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
  • Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
  • Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
  • When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
  • Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Nutrition Facts : Calories 573.8 calories, Carbohydrate 13.1 g, Cholesterol 294.6 mg, Fat 47.9 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 29.4 g, Sodium 424.3 mg, Sugar 1 g

BAKED SHRIMP SCAMPI



Baked Shrimp Scampi image

Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.

Provided by Ina Garten

Categories     appetizer

Time 43m

Yield 6 servings

Number Of Ingredients 15

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  • In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  • Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

SHERRY'S AWESOMELY QUICK BAKED SHRIMP SCAMPI



Sherry's awesomely quick baked shrimp scampi image

I love shrimp scampi, but I wanted a quick way to make it last night. I figured instead of standing over the stove, I would just put all the ingredients into a baking dish and then serve it over pasta. Everyone was very happy!

Provided by sherry monfils

Categories     Seafood

Time 35m

Number Of Ingredients 10

2 lb cooked medium shrimp, can use frozen, just thaw a bit.
1 c unsalted butter
1/4 c seafood broth, like swansons, you can also use white wine
2 Tbsp lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp minced garlic
1/4 tsp each, salt and pepper, or to your taste
1 c progresso garlic-herb bread crumbs
1 box angel hair pasta
1 Tbsp chopped fresh parsley

Steps:

  • 1. Heat oven to 350. Cook pasta as directed and drain. Place in lg bowl, add a little olive oil, salt and pepper, if you wish.
  • 2. In a 2-quart baking dish, add butter, broth or wine, lemon juice, garlic, parsley, salt and pepper. Place baking dish in oven until butter is melted. Make sure the tails are off the shrimp and if they're not deveined, do so.
  • 3. Place shrimp in baking dish and spoon the butter mix over shrimp. Sprinkle bread crumbs evenly over shrimp to cover. Bake 15 mins to give shrimp time to fully cook. Serve over pasta. And of course, spoon all the extra "juice" from the baking dish over the shrimp and pasta. Sprinkle w/ chopped parsley. Goes great w/ some garlic bread to sop up any left over liquid!

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