Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.

Grilled Shrimp Skewers over White Bean Salad

It's Memorial Day Weekend!... Let grilling season begin.

 

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

 

Ingredients

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 12 cherry tomatoes, quartered
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. 
•  Equipment: Six 8- to 10-inch skewers

• Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Eating Well. Magazine July/August 2010

Grilled Steak and Sprimp Kababs

Ingredients


• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 1/2 teaspoons coarsely cracked black pepper
• 2 cloves garlic, minced
• 1 teaspoon meat tenderizer (optional)

Directions

1. In a large re-sealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well.

2. Save a cup of the marinade in a separate dish. Cover and refrigerate until ready to use.

3. , and add your favorite meat to the rest.

4. . Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Find the original at http://allrecipes.com/recipe/kabob-marinade/



2 lb. beef sirloin steak (cut into 1 1/4 squares)
1/2 lb. mushrooms
1 red bell pepper cut into small pieces
12 jumbo, peeled & deveined shrimp



Tip: make sure everything is cut up in one inch pieces, or whatever the size of the shrimp is.

Grill kabobs over medium coals 15-20 minutes, basting with mixture occasionally. Makes 4 servings.

Shrimp Scampi

   1

tablespoon olive or vegetable oil

3/4

lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1

medium green onion, thinly sliced (1 tablespoon)

1

clove garlic, finely chopped

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

2

teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes

1

tablespoon lemon juice

1/8

teaspoon salt

Grated Parmesan cheese, if desired

1. In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

Makes 2 servings

Zatarains Paella

1. Servings: Makes 8 servings.
2. Prep Time: 15 minutes
3. Cook Time: 15 minutes

Ingredients

2 Tbs olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 Tbs minced garlic
1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
4 oz fresh chorizo or smoked sausage, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package ZATARAIN'S. Jambalaya Mix, Original
1/2 lb large shrimp, peeled and deveined
1 cup frozen peas

Directions

Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.