Best Spinach Artichoke Potato Cakes With Shrimp Scampi Recipes

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

MUSHROOM ARTICHOKE SHRIMP SCAMPI

Steps:

• Saute mushrooms and garlic in butter until almost done.
• Add shrimp and saute until cooked.
• Add rest of ingredients and heat through.
• Serve over pasta or rice.

SPINACH ARTICHOKE POTATO CAKES WITH SHRIMP SCAMPI

Steps:

• In a skillet over medium heat, brown bacon along with onion and 1 tablespoon of minced garlic. About 5-6 minutes. Remove Bacon and Onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
• In a large bowl combine the following ingredients: Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh Basil, Red Bell Pepper, Bacon and Yellow Onion mixture, Goat Cheese, Beaten Eggs, Flour and Mashed Potatoes. Fold generously to incorporate well.
• Using the skillet from the Bacon, over medium low heat. Spoon generous amounts, about 1/2 cup of the potato mixture. Flatten out gently with the back of a spatula. Allow cakes to brown on each side, approximately 2 minutes each side, flipping the cakes once. Repeat this process, recipe yields about 8 yummy potato cakes. Season with a sprinkling of Salt and Pepper.
• In a small bowl, combine diced tomato with the remaining fresh basil. Season with salt and pepper, and set aside for garnish.
• In a medium skillet over medium low heat, melt butter with remaining minced garlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully cooked. About 6-8 minutes.
• To serve, plate 2 Potato Cakes and about 1/4 of the Shrimp Scampi. Garnish with Fresh Diced Tomatoes and Serve.

MY SPECIAL SHRIMP SCAMPI FLORENTINE

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

SPINACH & POTATO CAKES

Steps:

• Grate the potatoes and onions into a colander. Add 2 of the eggs and combine with the grated potato mixture. Add garlic and spinach. Mix well and press out excess liquid through the colander.
• Transfer the potato mixture into a large mixing bowl. Add the remaining egg, the matzo meal, salt and pepper. Combine well with your hands. If the mixture is loose, add more meal. Allow the pancake mixture to rest 5 minutes while you heat the oil in a large nonstick skillet over medium heat.
• Add large spoonfuls of the pancake mixture and press down gently with the back of the spoon to form 1/2-inch thick pancakes about 3 inches in diameter.
• Cook 5 minutes until golden brown, turn pancakes and repeat the process until both sides are cooked. If the pancakes are still a bit undercooked, put them on a baking sheet for an additional 5-8 minutes in a 375-degree oven.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
• Sauté shrimp, turning over once, until just cooked through, about 2 minutes
• Transfer with a slotted spoon to a large bowl.
• Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
• Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
• Add butter to skillet, stirring until melted, and stir in shrimp.
• Remove skillet from heat.
• Divide among 4 plates.
• Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.

SHRIMP FRANCESCA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

SHRIMP SCAMPI WITH SPINACH

Steps:

• Prepare angel hair pasta according to box directions. (boil 2 minutes).
• In a 2 qt pot, add olive oil and heat.
• Add garlic and cook until golden brown.
• Add shrimp, salt, pepper and lemon juice, bring to boil.
• Add spinach, stir and cover.
• Cook until spinach has shrank (4 to 8 minutes), stir once half way through.
• Stir well.
• Pour over prepared pasta.
• Stir well.
• I use very little salt when I cook, more can always be added at the table.

CHICKEN WITH SHRIMP SCAMPI

Steps:

• Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
• Heat butter in large skillet.
• Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
• Remove chicken and keep warm.
• To skillet, add onion and garlic, saute 1 minute.
• Add reserved flour mixture, cook and stir 1 minute.
• Add milk, cook and stir until milk boils.
• Add shrimp, cheese, parsley and pepper flakes.
• Simmer for 3 minutes.
• Place chicken on plate, spoon scampi over the chicken.