Best Emerils Shrimp Scampi Recipes

EMERIL'S SHRIMP SCAMPI

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
• Combine all ingredients thoroughly.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

TARRAGON SHRIMP SCAMPI

Steps:

• In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
• In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
• Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
• Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.

SHRIMP SCAMPI

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.

EMERIL'S SHRIMP SCAMPI PO-BOY ON GARLIC BREAD

Steps:

• In bowl, lightly season shrimp with essence.
• In large skillet or saute pan, melt butter and heat oil over med heat.
• Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes.
• Add wine and bring to boil.
• Cook, stirring occasionally, until wine is reduced by half.
• Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink.
• Stir in parsley and basil, remove from heat.
• Season to taste.
• To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.

EMERIL'S SHRIMP SCAMPI WITH HERBED RICE PILAF

Steps:

• Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
• Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• Position rack in center of oven and preheat the oven to 350 degrees F.
• In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
• Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
• Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
• Fluff the rice with a fork and serve immediately.