Lemon Pepper Shrimp Scampi

Lemon Pepper Shrimp Scampi

The above is tried and we love it, very easy. I butterfly the shrimp to press in more of the bread crumbs
Posted By: WANEYVANT; from Cooking Light Mar 2009

Yield: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

CALORIES 403 ; FAT 10.4g (sat 4.8g,mono 2.2g,poly 1.4g); CHOLESTEROL 276mg; CALCIUM 97mg; CARBOHYDRATE 34.7g; SODIUM 549mg; PROTEIN 40.1g; FIBER 1.7g; IRON 4.3mg

Baked Shrimp in Lemony Garlic Sauce

Baked Shrimp in Lemony Garlic Sauce

POINTS® Value search site
Servings: 4
Preparation Time: 8 min
Cooking Time: 8 min
Level of Difficulty: Easy

This no-fuss shrimp dish comes together in minutes.

Ingredients

1 1/4 pound(s) shrimp, peeled and deveined
1 spray(s) cooking spray
1/4 cup(s) fresh lemon juice
2 tbsp light butter, melted
3 medium garlic clove(s), minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 tbsp parsley, chopped

Instructions
• Preheat oven to 425°F.
• Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.
• Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).

Beach Shrimp

Beach Shrimp Serve with toasty French bread to sop up the sauce. Yield: Makes 6 to 8 servings 3 pounds unpeeled, large raw shrimp* 1 (16-oz.) bottle Italian dressing 1 1/2 tablespoons freshly ground pepper 2 garlic cloves, pressed 2 lemons, halved 1/4 cup chopped fresh parsley 1/2 cup butter, cut up 1. Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter. 2. Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan. *3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted. Prepare recipe as directed, reducing pepper to 1/2 tsp.

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

4 pounds unpeeled, large fresh shrimp or 6 pounds shrimp with heads on

1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan.

Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.

Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.

Yield: Makes 6 to 8 servings

Shrimp Scampi

Shrimp Scampi

2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

Yield: 4 servings (serving size: 7 shrimp)

CALORIES 220 (21% from fat); FAT 5.2g (sat 0.9g,mono 2.1g,poly 1.3g); PROTEIN 34.9g; CHOLESTEROL 259mg; CALCIUM 100mg; SODIUM 546mg; FIBER 0.2g; IRON 4.5mg; CARBOHYDRATE 3.1g

Greek Style Scampi

Greek-Style Scampi

This quick, filling weeknight meal relies on easy-to-find ingredients. Add a spinach-mushroom salad to round out the menu.

6 ounces uncooked angel hair pasta
1 teaspoon olive oil
1/2 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/8 teaspoon black pepper
1 pound peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; sauté 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
Yield: 4 servings

CALORIES 379 (20% from fat); FAT 8.5g (sat 3g,mono 2.8g,poly 1.7g); IRON 4.1mg; CHOLESTEROL 185mg; CALCIUM 656mg; CARBOHYDRATE 43.3g; SODIUM 139mg; PROTEIN 31.7g; FIBER 2.6g

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail
Posted by Nutmeg Notebook

2 pounds shrimp — peel and devein, leaving tails on (21-25 shrimp per pound)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

For the Sauce
1/2 cup Heinz ketchup
1/2 cup Heinz chili sauce
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Preheat oven to 400 degrees.

Line a large baking sheet with aluminum foil for easy clean up.

Combine the prepared shrimp, olive oil, salt and pepper on the prepared baking sheet.

Spread shrimp out in a single layer. Roast for 8-10 minutes, just until pink and cooked through.

Set aside to cool while you prepare the sauce.

Combine the sauce ingredients, stir to mix well. Serve as a dip with shrimp.

Yield: 8 Servings

Nutritional Information

Per Serving: 157 Calories; 4g Fat (21.5% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 477mg Sodium.

Adapted from Back To Basics cookbook by Barefoot Contessa – Ina Garten.