Shrimp Milano Recipes

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Steps:

• In a large skillet, saute shrimp, mushrooms, peppers and garlic in butter. Reduce heat to low.
• Add Velveeta cheese, cream and dill. Stir until cheese is melted.
• Stir in Parmesan cheese. Add fettucini; toss lightly to coat.

Steps:

• In large skillet, saute shrimp, vegetables and garlic in margarine. Reduce heat to low. Add Velveeta, cream and dill. Stir until Velveeta is melted. Stir in parmesan cheese. Add fettucini and toss lightly. This recipe yields 4 to 6 servings.

Steps:

• Pre-heat oven to 400º F.
• Soak shrimp in half& half for 30 minutes.
• Drain shrimp and dust lightly in flour.
• Sauté shrimp for 5 minutes on one side.
• You will have to do in batches so that you do not overcrowd.
• Do not turn shrimp.
• Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
• Turn to BROIL and broil for 5 minutes.
• Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
• Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
• (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
• Pool sauce in plates and top with shrimp.
• Serve immediately.

Steps:

• Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
• Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
• Add clam juice (or chicken broth) and bring to a boil.
• Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
• Reduce heat to low; add cream, stirring constantly.
• Add cheese, stirring until smooth. Cook until thickened.
• Add shrimp back in to sauce. Heat thoroughly.
• Add remaining ingredients except pasta.
• Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
• Serve with additional grated parmesan cheese.