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SHRIMP RECIPES GAMBERI IN PADELLA GAMBERI RIPIENI GAMBERI AL GORGONZOLA SHRIMP PARMESANO SHRIMP MARIO GAMBERRI CON CARCIOFI SHRIMP OREGANATO SHRIMP FRA DIAVLO SHRIMP COCKTAIL SHRIMP WITH PEPPERS STUFFED SHRIMP WITH PROSCIUTTO SHRIMP SCAMPI SHRIMP CASALINGA GAMBERI E CANNELLINI ALLA TOSCANA SHRIMP BROCHETTES SHRIMP SCAMPI PRIMAVERA SHRIMP OMELET SCAMPI RUSTICA GAMBERI IN PADELLA 1/2 pound large shrimp -- peeled 2 teaspoons sea salt 1/4 cup olive oil 2 cloves garlic -- finely chopped 1 pinch red pepper flakes 1/4 teaspoon salt 2 tablespoons dry white wine 1 tablespoon fresh Italian parsley -- chopped Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel. In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sautee gently until the garlic softens but is not browned, about two minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sautee, turning once, until they are opaque, about two minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately. GAMBERI RIPIENI 1 lb. Jumbo shrimp, peeled with the tail left on Stuffing 1 Tbsp. Extra Virgin Olive Oil 1/3 cup Dry Bread Crumbs 1 large clove Garlic, minced 2 Tbsp. Parsley, chopped 1 Tbsp. Onion, minced Salt and Pepper Heat olive oil. Add garlic and breadcrumbs. Stir constantly for 3 minutes until golden brown. Remove from heat. Add onion and parsley, salt and pepper. Cool. To stuff the shrimp Cut a slit in the underside of the shrimp and fill with stuffing. Cover with plastic wrap and refrigerate for 4 to 8 hours. To cook Preheat broiler and then place shrimp about 5 inches from the flame. Drizzle with olive oil. Cook 2 minutes and then turn with tongs. Broil another 1-3 minutes taking care not to overcook. Serve with lemon wedges GAMBERI AL GORGONZOLA 1lbLarge shrimp, clean, devein 3/4cupGargonzola cheese, sm cubes Extra virgin olive oi lSaltFresh ground black pepper Parsley, fresh, fine chopped 50 Croutons, fresh made Parboil shrimp In a skillet , saute the shrimp in a bit of oil over medium heat for 2 minutes, then season with salt and pepper. Place shrimp in an oven-proof platter, cover with Gorgonzaola cubes and bake in oven preheated to 180C)350F) for a few minutes until the cheese has melted. Transfer to a serving platter, sprinkle generously with parsley and surround with croutons . SCAMPI RUSTICA 1-1/2 pounds large (under 16 count) shrimp 4 tablespoons virgin olive oil 1 medium red onion, chopped into 1/4-inch dice 1 rib celery with leaves, chopped into 1/2-inch pieces 4 medium plum tomatoes, roughly chopped 1 tablespoon pine nuts 1 tablespoon currants 2 tablespoons small capers, rinsed 1 glass dry Marsala wine 1 stalk fennel 1 fresh bay leafv Salt and pepper 1/2 cup freshly grated Pecorino Preheat oven to 450 degrees. Peel and de-vein shrimp. In a 12- to 14-inch earthenware casserole (both stove and oven-resistant), heat olive oil over medium high heat, add onion and celery and cook until soft. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil. Remove from heat and place shrimp in one layer into juices. Place in oven and bake uncovered for 6 to 7 minutes. Remove, sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to cool and serve refrigerated. Yield: 4 servings SHRIMP PARMESANO shrimp sauted with tomatoe sauce & covered with parmesano & mozzarella cheese served on a plate or as a hero sandwich 20 meduim shrimp 1/4 cup of parmesan cheese - grated 8 oz of mozzerella cheese - shredded 2 cups pizza style tomatoe sauce made with: 5-4oz. cans of tomatoe sauce, garlic, basil, salt, pepper, and oregano. flour olive oil preheat oven to 400°/prepare pizza sauce; heat olive oil in a sauce pan/brown garlic/add tomatoe sauce, basil, salt, pepper, and oregano, and simmer while you prepare the shrimp. Heat olive oil in a large skillet/dip shrimp into flour untill coated, and simmer in skillet, turning untill cooked/add a small amount more of olive oil, and the pizza sauce/mix the shimp and the sauce/pour into a baking dish/sprinkle the parmesan and mozzarella over the shrimp & bake until cheese melts SHRIMP MARIO 20 lg Shrimp -cleaned,and shelled 4 tbls. Butter 1 md Onion - sliced 1 Green pepper-chopped 1 md Tomato - quartered 3/4 cup Dry white wine Salt and pepper rice Melt butter in a large skillet/saute onion and green pepper until onion is transparent/ Add tomato and wine and cook 5 minutes/Add shrimp, salt and pepper/ Cook over medium heat, stirring constantly,about 10 minutes. Serve over hot rice. GAMBERRI CON CARCIOFI 3 artichokes-cleaned,and steamed 1 lb of shrimp-peeled,de-veined,and quick boiled 3 Tbsp. olive oil 2 Tbsp. lemon juice salt and pepper Trim artichokes,and slice them very thinly/Toss artichokes with lemon juice and put them on a serving dish/place shrimp over bed of artichokes, dress with remaining lemon juice, olive oil, salt and pepper. SHRIMP OREGANATO 2 lbs.medium shrimp-cleaned,and shelled 2 cups bread crumbs 2 cloves of garlic-minced 2 tbls. of parsley 1 tsp. paprika 1 teaspoon oregano 1/4 cup olive oil 2 cups chicken broth 2 lemons Pre-heat oven to 375 degrees/Combine bread crumbs, oil, garlic, parsley, oregano and paprika in a medium bowl,and Mix together well/Butterfly shrimp and place face up in a baking pan/Place a portion of the bread crumb mixture on top of each shrimp/Pour chicken broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture/Place in oven and bake for 15-20 minutes until done/Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top/Cut lemon into wedges and serve shrimp with lemon wedges. SHRIMP FRA DIAVLO 5 cloves of garlic-chopped 2 tbls.olive oil 1/2 cup red wine 2-28oz cans crushed tomatoes dried oregano to taste black pepper to taste red pepper flakes to taste 30 medium shrimp, cleaned and peeled 1 pound spaghetti parmesan heat the olive oil in a large sauce pot/ Add the garlic and brown/add the crushed tomatoes, oregano, black pepper, red wine, and red pepper flakes/This should simmer for about 1 hour/When the pasta is almost ready,take some of the Fra Diablo sauce and put it into a separate frying pan on medium heat/ Add the shrimp to this frying pan, cooking until shrimp turn pink/add shrimp to sauce,and toss with pasta Shrimp Cocktail I recommend buying them cleaned. Simply boil the shrimp a few minutes and refrigerate. Serve these with lemon wedges and cocktail sauce. SHRIMP WITH PEPPERS 30 medium shrimp-cleaned, and shelled 4 green peppers-cleaned and sliced 1 large onion sliced 1 small can of mushrooms 1 med. can of diced tomatoes 2 tsp. tomatoe paste 2 garlic cloves 1 tbl.basil salt, and pepper In large covered casserol heat oil/brown garlic/add peppers/on top of peppers add onion/on top of onions add mushrooms, and diced tomatoes/cover, and cook unil peppers soften/place shrimp in pot,stir to mix, and cook about 5 minutes/with a large slotted spoon remove all ingredients, and place on serving dish/add 2 tsps. of paste to liquid left in pot/add basil,salt, and pepper/ladle over shrimp, and vegetables STUFFED SHRIMP WITH PROSCIUTTO 1 lb.of jumbo shrimp-deveined but not shelled 1/2 cup of bread crumbs 1 garlic clove-minced 1 tsp. parsley-minced 2 tbls. parmesan cheese 1 slice of prosciutto-minced 1/4 cup of olive oil salt, and pepper In a bowl mix everything but the shrimp/make a slit in each srhimp so that they can lie flat,shell side down/fill each wit stuffing/place shrimp in a baking pan with a little bit of water to coat bottom/bake at 375 for 20-25 minutes SHRIMP SCAMPI 50-60 large shrimp 1/4 cup olive oil 4 cloves of garlic - minced 1/4 cup of butter - melted 1/4 cup of dry bread crumbs 1 tbl of parsley Dash of salt and pepper 1/8 cup of grated parmessan cheese lemon Clean shrimp unless frozen and cleaned, and remove all but tail section of shell - boil shrimp in water untill pink. Put shrimp in bowl and toss with melted butter, olive oil, and minced garlic - place in single layer in pan and roast under broiler 3 minutes, turn over and roast another 3 minutes- return to mixing bowl with juices. Mix in the bread crumbs, grated cheese and parsley and small amount of lemon juice *-this can be made with scallops - if so do not pre cook scallops. SHRIMP CASALINGA 2 lbs. of medium shrimp-cleaned,shelled, and deveined 1/4 cup of olive oil 1 garlic clove-crushed 2 tbls. of parsley-chopped 1 tbl. of capers salt juice of one lemon heat oil in sauce pan/add garlic and saute till brown/add shrimp, and stir constantly until pink/add parsley,capers,lemon juice, and salt/cook another three minutes GAMBERI E CANNELLINI ALLA TOSCANA 20 large shrimp-cleaned,and shelled 2 cans of cannellini beans 4 Tbls. olive oil 2 cloves of garlic-crushed 2 tomatoes- diced 1 tsp. of rosemary salt and pepper 1 cup of water heat olive oil in a large sauce pan/add garlic and saute til browned /Add shrimp and cook 1 minute on each side/ Add the rosemary, tomatoes, cannellini beans, water, salt and pepper and simmer for 3 more minutes. SHRIMP BROCHETTES skewered shrimp,scampi style 40-50 medium shrimp-shelled, and cleaned 4 tbls. of olive oil 4 tbls. of butter-melted 1 cup of dry bread crumbs 1 tsp. of garlic-minced 2 tsp. of parsley-minced 1 tsp. of salt 1 tsp. of pepper put the shrimp in a mixing bowl,add the olive oil, and butter, and mix/add the bread crumbs a little at a time just untill the shrimp are delicataly coated/next add the garlic,parsley,salt, and pepper/cover, and let sit covered, but not refrigerated for about 20 minutes/put the shrimp on skewers,going thru each shrimp in at least 2 places/using a skewer rack cook on the grill about 6 to 8 minutes turning often SHRIMP SCAMPI PRIMAVERA 1 lb Spaghetti 1/2 c Olive oil 1/2 ts Lemon peel-finely chopped 1 1/2 lb med. Shrimp- cleaned 2 tb Lemon juice 3/4 ts Salt 1/8 ts Pepper 2 tb Basil Cook and drain spaghetti/ Meanwhile, heat oil in large skillet and saute garlic and lemon peel/ Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min)/Sprinkle with lemon juice, salt and pepper. Stir in basil & parsley. Spoonover pasta and toss well. SHRIMP OMELET 1/2 lb. of shrimp-cleaned, and shelled 8 eggs-beaten 1 tsp. of parsley-chopped 2 tbls. of butter salt, and pepper melt butter in large skillet,add shrimp, and saute a few minutes/add salt, and pepper to the beaten eggs/pour over shrimp, and cook until omelet is done/sprinkle with parsley |