Shrimp, Shrimp, Shrimp

By October 17, 2011November 17th, 2011Recipes
When I think about Shrimp, Shrimp, Shrimp, I can’t help but think about Scampi, Scampi, Scampi.  (Obviously I’ve been listening to the Johnnies commercials?!)
Shrimp used to scare me.  Actually, I used to be afraid of all seafood.  And certain wild game, stinky cheese and, the worst of all, green veggies.  I was a picky eater.  Thank goodness I grew out of that.   But anyway….. I think most people like shrimp and many more love shrimp.
It’s an item most often reserved for restaurants menus and special occasions.  But shrimp is so easy to prepare.  Why save it only for special times?
One of my favorite shrimp entrees to serve and eat is Shrimp Scampi.
When you see smell someone order Shrimp Scampi, you can’t resist being lured in.  It’s the perfect blend of butter, garlic, butter, pasta and…..more butter.  And the presentation, so elegant, when in actuality, it’s a meal that can be thrown together in minutes.
I have  tweaked and combined several awesome scampi recipes to come up with this one that I want to share with you.
Shrimp Scampi
Prep time and cook time: 15 minutes
(doesn’t include time needed to peel shrimp!)
Servings: 6

2 Tablespoons olive oil
2 Tablespoons butter
½ of medium onion, diced
3 cloves of minced garlic
1 lb. of large shrimp, peeled and deveined
½ cup dry white wine
½ teaspoon dried hot red-pepper flakes
2 Tablespoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
8 oz. angel hair pasta
½ cup grated parmesan cheese
1 Tablespoon chopped parsley
Heat olive oil and butter in skillet over medium heat.  Add onions and garlic and cook for two or three minutes, just until onions are translucent.  Add shrimp and saute, turning once, until just cooked through.  (about 2 minutes)  Add wine, hot pepper flakes, lemon, salt and pepper.  Stir and reduce heat to low.
Boil water for pasta.  Cook pasta until just done.  Drain.
Remove skillet from heat.  Add pasta and toss.  Top with grated parmesan and parsley.

*Just in case you have already have a “to die for” scampi recipe, I’m including this recipe for a tasty shrimp appetizer.
Spicy Marinated Shrimp

½ cup olive oil
1 (or 2) Tablespoons Cajun or Creole Seasoning
2 Tablespoons lemon juice
2 Tablespoons parsley flakes
1 Tablespoon honey
1 Tablespoon soy sauce
Pinch of cayenne pepper
1 lb. uncooked large shrimp, shelled

Combine first 7 ingredients in baking dish.  Add shrimp and toss to coat.  Refrigerate for 1 hour.  Preheat oven to 450 degrees.  Bake until shrimp are cooked through, stirring occasionally.  (about 10 minutes)

I bought a 2lb. bag of  Wild Texas Shrimp at Johnnies that I used for both recipes.  I prefer to buy the whole raw shrimp and peel myself, but Johnnies offers a variety of sizes, preferences (peeled vs. whole) and prices to suit your individual needs and preferences.

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