Shrimp Scampi Recipe

Shrimp Scampi is a serene blend of shrimp and pasta (linguini) and is a succulent selection preferred by foodies all over the globe! However, there are some that critic Shrimp Scampi as being high in cholesterol considering it is nourished with butter, but what they seem to overlook is that shrimp is rich in vitamin D, Selenium and B-12, which are proven weight loss supplements. For these reasons, Shrimp Scampi nowadays is available in a low fat recipe for the health conscious, where butter is simply replaced by low fat substitutes.

Shrimp Scampi makes a quick and easy meal either for a romantic dinner or simply lounging in front of the T.V. In order to merit this recipe, it is best to use medium size fresh shrimp or frozen, but either way the tail should be preserved and deveined.

Ingredients:

• 1/4 lb Shrimp -
• 1 pound linguine (or your favorite pasta of choice)
• 1/4 tsp Salt
• 1 Tbsp Olive Oil
• 2 Cloves Pressed Garlic
• A dash of Cayenne
• 2 Tbsp Butter or substitute
• I Pinch Lemon Zest
• 1 tsp Sherry
• 1 Tbsp Chopped parsley
• 1 tsp Lemon Juice

Preparation:

1. Defrost the shrimp completely as they will cook better if they are equivalent to room temperature. Bring together the garlic, shrimp, salt, cayenne and olive oil in a small bowl and set aside to marinate for a few minutes.
2. Cook the linguine according to package directions.
3. Cook the garlic in butter over medium heat in order to ensure the garlic refrains from burning. If it’s too hot, you will simply end up overcooking the shrimp and extinguishing it of its flavor.
4. Add the shrimp once the butter is melted and let them simmer on one side for a few minutes and then flip them over, until their completely done.
5. The time for flipping will vary on a number of factors, but most commonly is an average of 2 minutes per side.
6. Be sure not to overcook the shrimp, which will just make them hard and tough.
7. When the shrimp are almost done, you’re ready to add the sherry, lemon zest, parsley, and lemon juice.
8. Stir everything together and garnish it with chopped parsley and lay it generously over the linguini.

Number of servings: 4

Tacos are all time favorite of people all around the globe. Before, tacos are only known to be paired off with beef but nowadays these tacos are paired with different types of meat and even seafood. And an example of this is the existence of shrimp tacos recipe. Here are some recipes in making shrimp tacos.
First on the list is the Baja-fried shrimp tacos and the needed ingredients are half cup of mayonnaise, one chipotle stemmed in adobo, one tablespoon of buttermilk, kosher salt, freshly ground pepper, one and a half tablespoons unsalted butter, half small and shredded green cabbage, two large shredded carrots, vegetable oil, twenty-four shelled and deveined large shrimp, two cups Japanese bread crumbs, twelve warmed corn tortillas, four thinly sliced pickled jalapenos, half cup thinly sliced onion, half cup chopped cilantro leaves, lime wedges and two and a half ounces of crumbled mild feta.
To make this dish, use a mini food processor to mix the mayonnaise with chipotle and buttermilk. Next is to season them with salt and pepper and then refrigerate. Next step is to bring to heat a large sauce pan and when already hot, add up butter, cabbage, and carrots. Cook for two minutes or until the cabbage turns slightly brown and then remove from the pan and set aside. In another large sauce pan, heat some vegetable oil. Put the shrimp in a medium bowl with the remaining buttermilk. Put the Japanese bread crumbs in another medium bowl and roll each shrimp on it for coating. Then fry the shrimps for two minutes or until golden brown. Spoon over some cabbage into a tortilla and top it off with two friend shrimp. Then sprinkle with chipotle, mayonnaise, pickled jalapenos, red onions, and cilantro. Serve the tacos with lime wedges.
Next in line is the spicy shrimp tacos and the ingredients are one large chopped jalapeno pepper, one teaspoon chili powder, one pound shelled and deveined fresh shrimp, two sliced limes, three teaspoons of sour cream, two tablespoons of mayonnaise, two cups of shredded cabbage, six corn tortillas, one tablespoon butter, garlic according to taste and half cup of shredded Colby jack cheese.
To prepare the sauce, mix and combine chili powder, mayo and powder in a medium bowl and set aside after mixing. For the tacos, brush the shrimp with butter and garlic then fry or grill until the shrimp turns pinkish and tender. Heat the tortillas in a microwave for three minutes. Put shrimp into tortillas with a teaspoon of sauce then sprinkle and drizzle with jalapenos, cabbage, peppers, and cheese and lime juice.
And the last shrimp taco recipe is the chipotle shrimp taco with avocado salsa verde. The ingredients needed for this recipe are divided into two: ones which will be used to make avocado salsa and ones to be used to prepare the shrimp. For the avocado salsa, the needed ingredients are a small quartered onion, one quartered jalapeno, one smashed garlic clove, four medium husked, rinsed and chopped tomatillos, one peeled, seeded, and chunks Hass avocado, and one and one-fourth kosher salt and one-fourth cup chopped fresh cilantro leaves. And for the shrimp, the ingredients are one tablespoon olive oil, one teaspoon chipotle, one teaspoon kosher salt; one pound peeled and shelled medium shrimp, eight corn tortillas, eight stems of cilantro leaves and two wedge limes.
A mini food processor will be needed to mix and combine onion, jalapeno and garlic. Next is to add the avocado, tomatillos and salt then transfer to a bowl and blend in some cilantro. Put in a large bowl other ingredients such as olive oil, chili powder and salt and add the shrimp for coating. Grill the shrimp for two minutes each side. Also grill the tortillas for about twenty seconds for both sides. Then put some sauce on the tortilla and put two shrimp and a cilantro.