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Shrimp Scampi


Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…

Ingredients

  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest

Directions:

  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

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Shrimp With Farfalle & Zucchini


Looking for something healthy and fresh to eat? Try out the shrimp with farfalle & zucchini. This simple

recipe is delicious!

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves of garlic, sliced
  • 2 pounds of baby shrimp
  • 6 zucchinis, cubed
  • 1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
  • 1 teaspoon onion powder
  • 1 cup white wine
  • 1 pound Farfalle Pasta
  • 1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
  • 1/4 cup fresh parsley, chopped

Directions:

  1. Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink.
  2. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine.
  3. Cook only halfway – turn off the flame and put the cover back on.
  4. In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
  5. Transfer to serving bowl and garnish with more grated cheese and fresh parsley.

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