Best Alton Browns Shrimp Scampi V20 Recipes

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GARLIC SHRIMP CASSEROLE



Garlic Shrimp Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)

Steps:

  • Preheat oven to 350 degrees F.
  • In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.

THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
  • Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
  • Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

SHRIMP SCAMPI



Shrimp Scampi image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

Steps:

  • Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

SOUTHERN SHRIMP SCAMPI



Southern Shrimp Scampi image

Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.

Provided by Kim Severson

Categories     dinner, lunch, quick

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 pound large shrimp, preferably wild American shrimp (16/20 or 21/25 count), peeled and deveined
2 tablespoons olive oil
1/2 cup wine
6 tablespoons butter
1 tablespoon lemon juice
2 tablespoons chopped Italian parsley
1/2 teaspoon red pepper flakes

Steps:

  • In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.
  • When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.
  • Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.
  • Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.
  • Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 808 milligrams, Sugar 0 grams, TransFat 1 gram

FLAMING SHRIMP AND GRITS



Flaming Shrimp and Grits image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 ounces bourbon whiskey
1/4 teaspoon hot sauce, optional
Kosher salt
Freshly ground black pepper

Steps:

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
  • While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

THE SHRIMP COCKTAIL



The Shrimp Cocktail image

Provided by Alton Brown

Categories     appetizer

Yield 4 servings

Number Of Ingredients 13

32 shell-on (21 to 25 count) tiger shrimp
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Steps:

  • Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
  • Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
  • Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
  • Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
  • Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

ALTON BROWN'S SHRIMP SCAMPI V2.0



Alton Brown's Shrimp Scampi V2.0 image

Make and share this Alton Brown's Shrimp Scampi V2.0 recipe from Food.com.

Provided by Dannielle W.

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 garlic cloves
2 tablespoons finely chopped parsley
2 tablespoons olive oil
1 lb jumbo shrimp (headless)
2 roma tomatoes, seeded and diced
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper
1 tablespoon butter
1/2 lemon, juice of

Steps:

  • Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
  • Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.

Nutrition Facts : Calories 351.8, Fat 21.8, SaturatedFat 5.8, Cholesterol 301.3, Sodium 1632.4, Carbohydrate 6.7, Fiber 1, Sugar 2, Protein 31.9

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