Simple Italian Shrimp Recipes

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

Steps:

• In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
• Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.

Steps:

• 1 Prehead oven to 350 degrees. Line cookie sheets with sides with foil. 2 Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown. 3 This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top. 4 It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

Steps:

• Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
• Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.
• Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
• Bake at 400° for 15 to 20 minutes, stirring twice.

Steps:

• Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
• Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
• Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.