Shrimp Scampi Cheesecake Appetizer Recipes

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
• Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
• In a separate pot, bring water to simmer. (for pasta later).
• Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
• Bring pasta pot to a boil and add angel hair and cook.
• To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Steps:

• Directions Soak shrimp in milk for 15 minutes. Heat 2 Tbs. olive oil in large sauce pan over medium high heat. Combine flour, parmesan, salt, pepper and cayenne in medium bowl. Dredge the shrimp in this mixture, making sure they are well coated. Fry shrimp along with whole garlic in oil until shrimp are golden brown, about 2 minutes per side. Add more oil as necessary. Remove cooked shrimp and set aside. Leave garlic in pan being careful to stir frequently to avoid burning. When all the shrimp are cooked, add wine to the garlic in the pan and bring to a boil. Turn heat to low and let wine reduce by 1/2 about 15 minutes. Add cream and bring back to a boil, turn heat to low simmer another 10 minutes. Add basil, shallot, tomato & cheese. Stir & cook for a minute or so to slightly soften tomatoes and melt the cheese. Add shrimp & remove from heat. Sauce will thicken upon standing. Serve sauce over pasta and place shrimp on top. Soak shrimp in milk for 15 minutes. Heat 2 Tbs. olive oil in large sauce pan over medium high heat. Combine flour, parmesan, salt, pepper and cayenne in medium bowl. Dredge the shrimp in this mixture, making sure they are well coated. Fry shrimp along with whole garlic in oil until shrimp are golden brown, about 2 minutes per side. Add more oil as necessary. Remove cooked shrimp and set aside. Leave garlic in pan being careful to stir frequently to avoid burning. When all the shrimp are cooked, add wine to the garlic in the pan and bring to a boil. Turn heat to low and let wine reduce by 1/2 about 15 minutes. Add cream and bring back to a boil, turn heat to low simmer another 10 minutes. Add basil, shallot, tomato & cheese. Stir & cook for a minute or so to slightly soften tomatoes and melt the cheese. Add shrimp & remove from heat. Sauce will thicken upon standing. Serve sauce over pasta and place shrimp on top.

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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.

Steps:

• Wash mushrooms; chop stems.
• Set aside 16 shrimp.
• Chop remaining shrimp.
• Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt.
• Spoon into mushroom caps.
• Top with whole shrimp and brush each appetizer with melted butter.
• Bake at 375 degrees for 15 minutes until tender.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
• Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Steps:

• In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.