Shrimp Scampi with Artichokes and Basil
Ingredients:
2 tablespoons ogextra-virgin olive oil
8 tablespoons of (1 stick) butter
3 garlic cloves, minced
1/3 cup of dry white wine
3/4 teaspoon of salt, plus more for seasoning
1/8 teaspoon of red pepper flakes
Cracked black pepper
2 pounds of large shrimp, peeled and deveined
1 cup of marinated artichoke hearts, drained
1/2 cup of chopped fresh basil
Rice, pasta, or crusty bread, for serving
1/2 cup of grated Parmesan
Directions:
In a large skillet over medium-high heat, add the oil and melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, red pepper flakes, and black pepper, to taste, and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
Add the shrimp and artichokes and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil. Season with salt and serve over pasta, rice, or with crusty bread. Sprinkle with the cheese.
2 tablespoons ogextra-virgin olive oil
8 tablespoons of (1 stick) butter
3 garlic cloves, minced
1/3 cup of dry white wine
3/4 teaspoon of salt, plus more for seasoning
1/8 teaspoon of red pepper flakes
Cracked black pepper
2 pounds of large shrimp, peeled and deveined
1 cup of marinated artichoke hearts, drained
1/2 cup of chopped fresh basil
Rice, pasta, or crusty bread, for serving
1/2 cup of grated Parmesan
Directions:
In a large skillet over medium-high heat, add the oil and melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, red pepper flakes, and black pepper, to taste, and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
Add the shrimp and artichokes and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil. Season with salt and serve over pasta, rice, or with crusty bread. Sprinkle with the cheese.
Shrimp Creole
Ingredients:
2 tablespoon olive oil
1/2 cup of diced green bell peppers
1/2 cup of diced onions
1/2 cup of diced celery
1 teaspoon of chili powder
1 (14-ounce) can of tomatoes
1 (8-ounce) can of tomato sauce
1 tablespoon of hot sauce
1 tablespoon of Worcestershire sauce
1 teaspoon of white sugar
Salt and pepper to taste
1 1/2 lb of peeled and deveined shrimp
Green onions for garnish
Directions:
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
2 tablespoon olive oil
1/2 cup of diced green bell peppers
1/2 cup of diced onions
1/2 cup of diced celery
1 teaspoon of chili powder
1 (14-ounce) can of tomatoes
1 (8-ounce) can of tomato sauce
1 tablespoon of hot sauce
1 tablespoon of Worcestershire sauce
1 teaspoon of white sugar
Salt and pepper to taste
1 1/2 lb of peeled and deveined shrimp
Green onions for garnish
Directions:
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Cajun Shrimp and Rice
Ingredients:
1 tablespoon of unsalted butter
2 tablespoons of extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons of Cajun seasoning
1 pound of large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches of scallions, chopped
3 cups of cooked white rice
3 tablespoons of chopped fresh parsley
Lemon wedges, for serving (optional)
Directions:
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
1 tablespoon of unsalted butter
2 tablespoons of extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons of Cajun seasoning
1 pound of large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches of scallions, chopped
3 cups of cooked white rice
3 tablespoons of chopped fresh parsley
Lemon wedges, for serving (optional)
Directions:
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.