Wednesday, February 18, 2009

Red Lobster Shrimp Scampi Recipe

Honeeeeeeeeeeeeeey, I messed around and googled the recipe for Red Lobster's Shrimp Scampi recipe and I found it! I swear, Google is worth its weight in gold. lol. I googled the recipe and found soooooo many alternatives. You can actually go on to Red Lobster's website and get ALL of their recipes. Like FOR REAL! Try it! I promise!


Here is The Shrimp Scampi Recipe:
Serves 4

1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke.
Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly.
Add garlic and cook 2-3 minutes.
Be careful not to brown garlic as this will produce a slightly bitter flavor.
When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half.
After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. Scampi is great accompanied by fresh pasta

Here are some other great shrimp recipes:

Shrimp Salsa
1 cup Cooked Diced Shrimp
2 each Tomatoes, Diced
1 each Jalepeno, Small Diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped Fne
½ tsp Salt
Pinch Black Pepper

Shrimp Gumbo
Serves 10to12
Shrimp Gumbo Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Shrimp Gumbo Preparation:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Maple-Glazed Salmon and Shrimp
Serves 4
Fresh salmon and shrimp basted in a sweet maple cherry glaze.

4 ea. 5-6 oz. salmon fillet
24 ea. 26-30 count peeled shrimp
4 ea. bamboo skewers (soaked in water for 10-15 minutes)
Olive oil
Sea salt (to taste)
Black pepper (to taste)
1 C. dried cherry and maple glaze
Sweet Maple and Dried Cherry Glaze:
2 C. real maple syrup
3 Tbsp. soy sauce (light if available)
½ C. water
¼ C. chopped dried tart cherries
½ ea. fresh lemon
½ C. white sugar

Sweet Maple and Dried Cherry Glaze:
Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
Squeeze juice from half lemon in mixture and stir well.
Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
Use at room temperature as glaze for grilled fresh fish.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil, and season with salt and pepper. Brush salmon with olive oil, and season with salt and pepper as well.
Place salmon on grill skin side up. Grill approximately 5 minutes, then carefully flip on grill. Baste with maple cherry glaze, and continue to cook approximately 5-10 more minutes.
When salmon has cooked approximately 5 minutes, place shrimp skewer on grill and cook 2-3 minutes per side, basting with maple cherry glaze once per side.
Place salmon on plate, top with shrimp skewer, and top with remaining maple cherry glaze. Garnish with fresh grilled asparagus.

Maui Luau Shrimp & Salmon
Serves 4
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.

1 comment:

Nicole ♥ HealthyKisses Inc. said...

Thanks Bubba, Just playing! You saw Forest Gump right? Bubba loved shrimp, he would go crazy with these recipes! lol