any different variations of shrimp scampi recipes out there?

Question

Okay then, like scampi, or shrimp sautee. Served with a flavored butter or add a few veggies for color

Answer 1

Buca di Beppo Shrimp Scampi

4 ounces butter
1 fluid ounce olive oil
20 shrimp
1 tablespoon garlic, chopped
2 tablespoons garlic, sliced
1 tablespoon shallots, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chopped parsley
2 tablespoons sage, chopped
4 fluid ounces white wine
2 fluid ounces lemon juice
1 fluid ounce heavy cream

Combine butter and oil in a pan over medium heat. Add shrimp and sauté until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage. Toss mixture and add white wine, then lemon juice, stirring well. Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir. Return shrimp to pan and toss to coat. On a large platter, place shrimp covered with sauce and garnish with lemon wedges.


Copeland's of New Orleans Pan Fried Shrimp Scampi

12 jumbo shrimp, peeled and deveined
1/2 teaspoon Cajun seasoning
flour to dust
2 beaten eggs with a splash of milk to thin
2 ounces olive oil
1/8 teaspoon crushed red pepper
1 cup loosely packed spinach, stemmed, washed and julienne
8 to 12 roasted garlic cloves
1 medium tomato, peeled, seeds removed then diced
1/3 cup artichoke hearts, quartered
1/4 teaspoon Cajun seasoning
4 ounces shrimp stock
2 tablespoons butter
1/2 lb angel hair pasta
freshly grated Parmesan cheese

Season peeled and cleaned shrimp with Cajun seasoning then dust with flour, dip in the egg wash, and then back in the flour. Shake off excess before placing in a preheated skillet in which olive oil has been heated gently. Cook shrimp approximately 1 minute per side over medium heat until golden brown. Remove the shrimp and set aside on a warm plate while you make the sauce. Add olive oil to heated skillet then add crushed red pepper, spinach, roasted garlic, diced tomatoes, artichoke hearts, and Cajun seasoning. Sauté until spinach is wilted then add shrimp stock. Heat to a simmer then add butter and stir until butter is melted. Turn off the flame. Add pasta, which has been cooked to al dente. Toss with sauce. Place on heated plate and top with browned shrimp. Sprinkle with freshly grated Parmesan cheese.



Olive Garden Restaurants Sicilian Scampi

3 tablespoons butter, softened
1 teaspoon minced white onion
1 teaspoon minced garlic
1 tablespoon Chablis wine
6 fresh medium shrimp, butterfly cut - with tails left on
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
pinch salt
pinch ground black pepper
pinch crushed red pepper flakes
1 tablespoon heavy cream
1 tablespoon sliced canned black olives
5 slices Italian bread, toasted

For garnish :
1 diced roma tomato
freshly grated parmesan cheese

Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate. Heat a small skillet over medium heat. Add 3 tablespoons butter to the pan. When the butter has melted add the minced onion and garlic Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have sautéed for just a few seconds, add the wine to the pan. Immediately add the shrimp to the pan. After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally. After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated parmesan cheese.



Scampi Basquaise



32 Prawns, shelled, deveined
4 shallots, chopped
1/2 cup chopped scallions
1 large tomato, diced
1/2 teaspoon chopped garlic
3 bunches spinach leaves
10 ounces white wine
1/2 lemon (juice only)
1 ounce raspberry vinegar
6 ounces butter
salt, pepper, and cayenne pepper to taste

Heat butter in skillet. Briefly sauté shallots, onion, scallions, garlic, tomato, and prawns. Add spinach, white wine, lemon juice, and raspberry vinegar. Season with salt, pepper, and cayenne. Bring to a boil and serve over wither saffron rice or spaghettini.



Palm Court Restaurant Scampi Provencale

20 large shrimp
1/2 cup diced tomatoes
1 tablespoon chopped shallots
1 teaspoon chopped garlic
2 tablespoons chopped parsley
6 ounces butter
1/2 cup white wine
1/2 teaspoon oregano
1/2 teaspoon basil
2 ounces olive oil
Salt and pepper

Peel, butterfly and wash shrimp (leaving tails on). Preheat oil in frying pan. Place scamp in pan for approximately two minutes on each side. Remove from pan. Add butter, garlic and shallots, and lightly sauté. Add wine, seasonings and tomatoes. Bring to a boil. In pan, quickly heat shrimp and serve.



Scampi Sauté

10 large prawns
salt and pepper; to taste
2 oz butter
3 large mushrooms; thinly sliced
2 shallots; finely chopped
2 cloves garlic; crushed
3 tablespoons spring onions; chopped
1 tablespoon sherry
4 tablespoons whipping cream
1 teaspoon fresh parsley; chopped

Season the prawns with salt and pepper. Sauté in butter, turn them when they are pink. Add the mushrooms, shallots, garlic, and spring onions and sauté for about 4 minutes. Add the sherry and simmer for 1 minute. Add the cream and shake the pan until the sauce is thickened. Garnish with parsley.



Shrimp and Broccoli Saute

1/4 cup Soy Sauce
1/4 cup Chicken Broth
2 tablespoons Water
2 teaspoons Cornstarch
1 teaspoons Brown Sugar, Packed
1 tablespoon Vegetable Oil
2 large Garlic Cloves, Halved
1 medium Onion, Sliced Thin
1 lb Shrimp, Peeled And Deveined
1/8 teaspoon (To 1/4) Crushed Red Pepper
4 cups Broccoli Florets (Small), Cooked
1 cup Long-Grain Rice, Cooked
Fresh Ginger (1-1/2 Inches) Peeled, Cut Into 1/4"

Combine soy sauce, chicken broth, water, cornstarch, and brown sugar in bowl. Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; cook, stirring, until garlic is just golden. Discard ginger and garlic. Add onion to skillet. Cook, stirring frequently until tender, about 5 minutes.
Add shrimp and pepper to skillet; toss. Stir in soy mixture, Cover and simmer, stirring once, until shrimp are opaque, about 3 to 4 minutes. Stir in broccoli and heat through. Serve with rice.



Shrimp and Scallop Brochettes

1/2 cup packed fresh basil leaves
2 teaspoon fresh rosemary leaves OR 1 teaspoon dried rosemary leaves
2 cloves garlic
1/4 cup dry white wine, vermouth, or water
2 tablespoon olive oil
Salt and freshly ground black pepper to taste
16 medium shrimp (about 3/4 lb)
16 large sea scallops

Combine the herbs, garlic, wine (or water), olive oil, and salt and pepper in an electric blender or food processor and puree until smooth. Pour half the herb sauce in a bowl and add the shrimp and scallops, tossing to coat thoroughly. Alternate shrimp and scallops on skewers and grill or broil for 5 to 8 minutes, turning once or twice, until slightly browned on the outside edges and the meat has turned opaque. Brush the reserved herb sauce over the brochettes and serve immediately.



Shrimp Scampi Anne

30 large prawns
4 tablespoons olive oil
salt and black pepper; to taste
chilli powder; to taste
3 large cloves garlic; crushed
5 tablespoons fresh parsley; chopped
5-6 tablespoons seasoned breadcrumbs
4 1/2 oz butter; melted
dash Tabasco sauce
5 tablespoons white wine
linguine; cooked
4 tablespoons Parmesan and Romano Cheese; grated

Slit the prawns down the back leaving the tail tip section of shell on the prawns. Devein, wash and dry them. Arrange the prawns, in a single layer, in a 9 in square ovenproof dish. Pour the olive oil evenly over the prawns. Sprinkle to coat with salt, black pepper, chilli powder, garlic, parsley and breadcrumbs. Cover the dish and bake in a preheated oven at 300 F for 20 minutes. Pour the butter, Tabasco and wine evenly over the prawns. Bake uncovered 5 minutes longer or until done. Do not overcook, the prawns will toughen. Serve over cooked linguine and top with the grated cheese.

Answer 2

1

Answer 3

That depends on what you want. You an vary the pasta you serve it with. I mean, if it doesn't have lemon, butter and wine and shrimp, then why call it scampi?

Answer 4

check www.allrecipies.com