do you have a easy recipe for shrimp scampi?

Answer 1

1/2 stick butter
shrimp tailed & deveined
3 tbls olive oil
4 cloves garlic
salt pepper
fresh parsley
lemon

Cook rice or pasta
While doing this saute above ingrediants
till shrimp is pink
season
&squeeze of lemon

Answer 2

Easy Shrimp Scampi
1 lb shrimp
1/2 cup butter or margarine
2 minced garlic cloves
2 tablespoons lemon juice
salt and pepper
1 tablespoon parsley, chopped
Melt butter in skillet over medium heat.
Stir in garlic, but do not brown.
Add shrimp, cook 2-5 minutes, no more than 6 minutes.
Pour Lemon juice over shrimp.
Stir in Parsley,and,add salt and pepper to taste.
Serve over hot white rice or noodles.

nfd♥

Answer 3

INGREDIENTS:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
PREPARATION:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

Shrimp Scampi From Food Network Kitchens





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

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.
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.
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.
Divide the shrimp among 4 plates or arrange on a platter and serve.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

THE GOLDEN TRIO ONION GARLIC OLIVE OIL . ALL IN A 12 INCH FRYING PAN HIGH HEAT .USE THIS RATIO 1 HALF OF AN ONION PER 4 PEOPLE . 1 OR 2 CLOVES PER YOUR TASTE FOR THE GARLIC . HEAT FOR 6 MINS OR TILL YOU SMELL IT AT THE FRONT DOOR . PEEL AND DEVEIN SHRIMP [ USE LARGE IF POSSIBLE ] SHRIMP WILL COOK FAST 5 MINS MAX .PUT SPICES IN AS PER TASTE 4 MINS IN DOUSE WITH WHITE WINE AND THEN ADD HALF STICK BUTTER . PARMASAN AT THE END AND ENJOY OVER PASTA

Answer 6

Hello Bunny
Two ways depending on your mood - one spicy - one not.
Enjoy!

Answer 7

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