Best Summer Shrimp Scampi With Tomatoes And Corn Recipes

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GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER



Garlic Butter Shrimp and Corn Sheet Pan Dinner image

This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 ears of corn, shucked and kernels removed
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds
1 tablespoon olive oil
Kosher salt
1/2 teaspoon crushed red pepper flakes
6 tablespoons unsalted butter, melted
4 cloves garlic, minced
Zest of 1 lemon, plus wedges for serving
1 1/4 pounds large peeled and deveined shrimp, tails removed
1 pint cherry tomatoes (about 10 ounces)
1/2 cup crumbled feta
1/2 cup lightly packed fresh basil leaves, torn

Steps:

  • Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
  • Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
  • Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
  • Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

SOUTHERN SHRIMP SCAMPI



Southern Shrimp Scampi image

Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.

Provided by Kim Severson

Categories     dinner, lunch, quick

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 pound large shrimp, preferably wild American shrimp (16/20 or 21/25 count), peeled and deveined
2 tablespoons olive oil
1/2 cup wine
6 tablespoons butter
1 tablespoon lemon juice
2 tablespoons chopped Italian parsley
1/2 teaspoon red pepper flakes

Steps:

  • In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.
  • When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.
  • Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.
  • Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.
  • Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 808 milligrams, Sugar 0 grams, TransFat 1 gram

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