Broiled Shrimp Scampi Recipes

Steps:

• Heat broiler with rack set 4 inches from heat. Place shrimp on a large broilerproof rimmed baking sheet.
• Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.
• Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Steps:

• Put the shrimp in a large baking dish.
• Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
• Light a grill to high heat.
• Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
• Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

Steps:

• Do not shell the shrimp, but to Cut shrimp in half lengthwise through the shell, leaving them attached at the tail.
• In a non-reactive suacepan, combine the butter, lemon juice, parsley, garlic, black pepper and crushed red pepper.
• cook on low just until butter is melted Stir in shrimp to coat and let marinate for 15 minutes.
• Remove shrimp and arrange them in a shallow, oval casserole dish or I use the bottom of a broiler pan.
• they should have the tails sticking up.
• they will be floppy but will firm as they cook.
• Pour the sauce over the shrimp.
• Put your pan under a hot broiler and cook until the shrimp are done (not very long).
• Arrange cooked shrimp in bowls and pour sauce over from your pan.
• Sprinkle with additional parsley.

Steps:

• Set oven to broil 475 degrees F.
• In a large saute pan melt butter, and saute briefly the garlic, onion, shrimp, lemon juice, seasonings, and parsley. Remove from heat. Combine bread crumbs and Parmesan; sprinkle over shrimp and place under the broiler for 3 minutes. Serve over pasta.

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Steps:

• Preheat broiler. Butterfly shrimp by cutting partially through the back and "flattening". Rinse and dry with paper towels. In a shallow baking dish toss shrimp with the olive oil to coat, season with salt and pepper to taste, then sprinkle the remaining ingredients over the shrimp.
• Make sure shrimp is in a single layer in the baking dish. Broil 5 to 6 minutes, until cooked through and opaque. There should be no need to turn shrimp and the edges will probably be a little browned. Spoon any accumulated pan juices over the shrimp and serve.