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Here's the Best Shrimp Scampi Recipe on the net, according to various user reviews. This recipe suits many people because of its very basic ingredients.
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
fresh basil leaves
1 large fresh lemon
In a large bowl, mix the olive oil, lemon juice, parsley, garlic, and black pepper.
Add shrimp and toss to coat.
Marinate in the refrigerator for at least 30 minutes.
Preheat grill for high heat. Put shrimp onto skewers, and discard any remaining marinade.
Lightly oil the grill grate, and grill shrimps for 2 to 3 minutes per side, or until pinkish and opaque.
Serve over rice, garnished with basil leaves and lemon wedges.
Scroll down for another Best Shrimp Scampi recipe, a bit more involved, but the taste is well worth it.
BAKED SHRIMP SCAMPI
About a dozen large, fresh shrimp
About 4 tablespoons olive oil
2 tablespoons dry white wine
Coarse sea salt to taste
ground black pepper
1 1/2 sticks of softened, unsalted butter.
4 large cloves of fresh minced garlic
1/4 cup minced shallots
3 tablespoons minced fresh cilantro
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
1 large egg yolk
2/3 cup Panko bread crumbs
Preheat the oven to 425 degrees Farenheit
Peel, devein, and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper, lemon juice, egg yolk, panko bread crumbs, and a bit more salt and pepper.
Toss gently until mixed well.
Arrange the shrimp in a single layer, cut side down.
Pour the remaining marinade mixture over the shrimp.
Spread the butter mixture evenly over the shrimp.
Bake for about ten minutes. The dish is ready when hot and bubbly.
Place dish under a broiler for about a minute to brown the top.
Serve with lemon wedges.
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