Shrimp Scampi Garbage Bread Recipes

Steps:

• Equipment:.
• Baking sheet.
• Large skillet.
• Preheat oven to broil. Hollow out the inside of the baguette using a serrated knife to cut a wedge out from the top, and scoop out some of the bread. Place baguette on a baking sheet.
• In a small saucepan, melt 4 tablespoons butter and 1 tablespoon chopped garlic over medium heat. Use a brush to coat the top and inside of the bread with the butter and garlic mixture. Sprinkle 3 tablespoons grated parmesan cheese over bread and broil until toasted, about 3-5 minutes. Set aside.
• In a large skillet, melt remaining 6 tablespoons butter over medium heat. Stir in remaining garlic and cook until fragrant, about 1-2 minutes. Add a pinch of chili flakes and white wine and bring to a boil. Stir in shrimp and cream cheese and cook until cream cheese is melted and shrimp is cooked through, about 2 minutes. Season to taste with salt and pepper and pour into the bread.
• Garnish with chopped parsley and a sprinkle of parmesan cheese.

Steps:

• Preheat the oven to 450 degrees F.
• Add the garlic cloves to a food processor and pulse to finely chop. Add the parsley and pulse a few times to coarsely chop. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1 1/2 teaspoons salt to the food processor and pulse to completely combine all ingredients, scraping down the sides of the bowl halfway through, about 1 minute. Sprinkle the shrimp on both sides with salt and pepper.
• Spread about half of the butter mixture in an even layer on the bottom of a 9-by-13-inch rimmed quarter baking sheet using an offset spatula or spoon. Arrange the shrimp on top in a single layer and top with the remaining butter.
• Unroll the pizza dough from the can and flatten into an even layer. Sprinkle the exposed side of the dough all over with 3 tablespoons sesame seeds, making sure to get the edges. Press gently to adhere the seeds to the dough. Flip the dough over so the sesame seeds are facing down, and sprinkle the top with the remaining 3 tablespoons sesame seeds; press to adhere.
• Top the shrimp with the dough and gently stretch it so it hangs over the sides by about 1/2 inch. Gently tuck the sides into the pan to completely encase the shrimp.
• Bake the shrimp until golden brown and the butter is bubbling around the sides, about 18 minutes. Let sit for 5 minutes. Invert onto a square platter or cutting board, then drizzle with the lemon juice and top with more Parmesan before serving.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, 4 to 5 minutes. Remove the pan from the heat and stir in the shrimp, lemon zest and parsley; sprinkle with salt and pepper and set aside.
• Roll out the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, distribute the mozzarella over half of the dough, leaving a 1-inch border on the sides. Evenly distribute the shrimp and sauce over the cheese. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, and brush with the beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40 to 45 minutes. (The filling may leak out on the side.)
• Let the bread cool for at least 10 minutes. Transfer to a cutting board. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Heat the sausage in a large nonstick skillet over medium-high heat and cook, stirring to break up the sausage into small crumbles, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain and return the skillet to medium heat.
• Heat the oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Stir in the bell pepper and onions and cook, stirring, until lightly caramelized and soft, 6 to 8 minutes. Transfer the vegetables to a bowl and stir in the olives.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting on the shorter end of the dough, arrange the pepperoni slices, ham strips and cooked sausage evenly over half the dough, leaving a 1-inch border on the sides, then spoon the marinara sauce evenly over the meat. Sprinkle the mozzarella over the sauce, then scatter the cooked vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, brush with the egg wash and sprinkle with the garlic powder. Bake until the bread is golden brown, about 40 minutes.
• Let the bread cool for at least 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

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.

Steps:

• Put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic.
• Add red pepper flakes.
• Raise the heat to medium high.
• Add shrimp and season with a little salt.
• Cook until shrimp is almost done.
• Add wine, cook until alcohol is burned off, about 1 minute.
• Add the lemon juice and butter to finish.
• Garnish with parsley.

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:

• Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
• Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
• Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
• When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
• Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
• Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
• Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Steps:

• In a large skillet, melt butter with olive oil.
• Add garlic and saute 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 saute until they just turn pink, 2-4 minutes depending upon their size.
• Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread.

Steps:

• Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
• In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
• Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.