{"id":64,"date":"2018-05-14T07:43:58","date_gmt":"2018-05-14T07:43:58","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=64"},"modified":"2019-12-10T11:28:45","modified_gmt":"2019-12-10T11:28:45","slug":"15-amazingly-tasty-shrimp-scampi-recipes","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-amazingly-tasty-shrimp-scampi-recipes\/","title":{"rendered":"15 Amazingly Tasty Shrimp Scampi Recipes"},"content":{"rendered":"\n
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The scampi are crustaceans of similar appearance to the lobster but smaller (from 7 to 25 cm) and rosy white or pinkish-yellow with red and brown hues. After-all lobsters are the most appreciated crustaceans. The merit goes to the tail, with its very soft and delicate flavor. But they must be consumed as soon as they are caught because they can deteriorate easily.<\/p>\n\n\n\n

Scampi tails are an economical alternative to the whole scampi, with attention to freshness. The frozen scampi tails are usually precooked and therefore very practical and fast.<\/p>\n\n\n\n

The scampi is cooked whole after having washed and brushed them to eliminate algae and debris. Making it a ready for consumption. With its delicious flavor it is perfect for all types of cooking and more. For appetizer it is, in fact, excellent also raw, marinated with lemon juice, as a first course it can be served with cherry tomatoes to dress paccheri or linguine and finally, it is to try roast as a second course. Here are 15 delicious scampi recipes worth trying.<\/p>\n\n\n\n

1. Risotto Champagne and Scampi<\/h3>\n\n\n\n

Risotto with champagne and scampi is a particularly refined and rich recipe, which is not prepared every day and, therefore, suitable for special occasions. For the very delicate, but at the same time tasty, combination of sparkling champagne and scampi, this risotto is an original idea that will make you look great on the table. Make two side cuts in the shells of scampi and extract the pulp, coarsely chop it and add them in a pan, with 2 tablespoons of oil and chopped shallots, brown. Add a glass of hot water and cook for 10 minutes on fire bass. Season with salt and once ready, strain the broth and set it aside.<\/p>\n\n\n\n

Meanwhile, cut the flesh of the prawns into small pieces and fry them in a pan containing 2 tablespoons of oil and 2 cloves of crushed garlic. Cook for 2 minutes. At this point, proceed with the risotto: In a large pan put 50 g of butter to melt and add chopped shallot, let it dry and then add the rice. Toast for a few minutes and gradually add the Champagne, at room temperature, until the bottle is finished.<\/p>\n\n\n\n

Continue cooking rice, adding the shellfish broth filtered a little at a time, until it is exhausted and when the rice is al dente, add the prawns’ pulp and mix. Turn off the heat and then add the remaining butter 30 g together with a generous handful of chopped parsley, then stir. Serve the risotto with champagne and scampi sprinkle with a little ‘pepper and chopped parsley.<\/p>\n\n\n\n

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2. Linguine Scampi and Cognac<\/h3>\n\n\n\n

Are you looking for a first course of aromatic fish? On offer is a version of the classic linguine with scampi flavored with cognac.<\/p>\n\n\n\n

Remove the pulp. With the extra bits make a savory fish broth: in a saucepan pour the olive oil, the chopped bit of scampi and peeled and roughly chopped vegetables. The season for a few moments over medium heat then blend with 50g of white wine, when the wine has evaporated, add the water, cover with the lid and cook over low heat for 10 minutes. When cooked, filter the broth through a strainer and keep aside.<\/p>\n\n\n\n

In a pan heat the oil and let it season with a clove of garlic for a few minutes then pour 400g of tomato sauce and let the sauce shrink for about 20 minutes. In another pan heat the oil with a clove of garlic, add the scampi, cook for a few moments then blend with the cognac and cook for a couple of minutes over high heat. Put a pot with plenty of salted water on the heat and bring it to the boil, pour the pasta and cook for 5 minutes, continue cooking in the pan, drain directly into the pan with the sauce, add a couple of ladles of broth and continue cooking the pasta, in this way it will absorb the aromas of the sauce. When the linguine is cooked, add the saut\u00e9ed scampi, season with the chopped parsley and stir gently.<\/p>\n\n\n\n

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3. Scampi Alla Busara<\/h3>\n\n\n\n

Who said cooking fish is difficult? In 30 minutes you can prepare a main fish dish, simple but rich in taste. To prepare the scampi alla busara, first wash them well under cold running water. Using a sharp knife or scissors, make a vertical cut on the back, in order to facilitate the extraction of the pulp once cooked.<\/p>\n\n\n\n

In a large frying pan brown a clove of garlic in extra virgin olive oil; add the whole fresh chili. You can skew both the garlic and the chili with a toothpick, to facilitate the elimination at the end of cooking. When the garlic is golden brown, add 20g of breadcrumbs, which will serve to thicken the tomato sauce, and stir quickly to prevent it from burning. Immediately after, add the scampi, it is better not to overlap them to make the cooking uniform, and blend with 50ml of white wine.<\/p>\n\n\n\n

Let it evaporate for a couple of minutes then add salt and add 300g of peeled tomatoes cut into small pieces, give a stir and cover with a lid the pan. Leave it to cook for about 15 minutes. Meanwhile, finely chop the parsley and, when cooked, sprinkle it on the scampi.<\/p>\n\n\n\n

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4. Pasta with Zucchini Cream and Scampi<\/h3>\n\n\n\n

The summer season brings with it the desire to enjoy fresh, aromatic dishes with a taste of the sea and rich in seasonal vegetables, colorful and tasty like pasta with zucchini cream and scampi. Start by cleaning them: keep aside the clean scampi and their waste that will be used for the preparation of the stock. Then prepare the fish stock: in a saucepan heat 25 g of olive oil with a peeled garlic clove, add the peeled carrot and cut it and then add the heads and the shells of the clean scampi, brown them all for 5 minutes. Add about 1 liter of water, add the peppercorns and the parsley, cook over a moderate heat for at least 20 minutes, then filter it.<\/p>\n\n\n\n

In a saucepan heat about 25 grams of olive oil, then add the chopped shallot and saut\u00e9 for 5 minutes, sprinkle with a little ladle of broth and stir in the sliced \u200b\u200bzucchini. Cook for 10-12 minutes adding the broth if necessary to prevent the zucchini to dry, when cooked, turn off the heat and remove \u00be of the courgettes place them in a cub and blitz them to get the cream.<\/p>\n\n\n\n

Meanwhile, bring the broth to the boil, cook the pasta inside. While cooking the pasta heat in a pan 30 grams of olive oil with a peeled garlic clove and divided into two parts, add the clean scampi with brandy and let it evaporate, cook the prawns for 3-4 minutes at most. When the pasta is al dente drain it and put it back in the pan where you cooked the zucchini, add the cream of zucchini and stir. Add the rest and then chop the parsley leaves to add on the dish.<\/p>\n\n\n\n

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5. Tartar of Scampi<\/h3>\n\n\n\n

Scampi tartare is a fresh and easy to prepare dish, perfect to give a refined and effective touch to a summer dinner. The real trick to best serve this dish is its presentation, you can create a turret, formed by layers of diced raw scampi and a central layer of cherry tomatoes and a green sauce, which complete the tricolor, will be a joy for the eyes and the palate.<\/p>\n\n\n\n

Make sure you use frozen scampi to make this dish. Extract the pulp from the carapace and cut it into small cubes. Wash the tomatoes in running water and cut them into cubes. Then prepare the basil and mint sauce: quickly rinse 20 basil leaves and 20 mint leaves, in the mixer put a peeled garlic clove and oil, salt and pepper to taste and then blend to obtain a smooth and homogeneous sauce.<\/p>\n\n\n\n

At this point take a serving dish and pour a tablespoon of basil and mint sauce, then place a 2.8-inch diameter pastry in the center of the sauce and fill it up to half with the scampi cut into cubes, pressing well with a teaspoon, so that the layer takes the shape of the pastry rings, continue forming a layer of cherry tomatoes and then another layer of cubed scampi, press again and leave in the fridge until ready to serve. Before bringing the scampi tartare to the table, take out the coppapasta, garnish with grated lemon peel and finish with a little oil, your scampi tartare is ready to be served and tasted!<\/p>\n\n\n\n

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6. Lasagne Scampi and Fava Bean Pesto<\/h3>\n\n\n\n

Lasagna with scampi and bean pesto is a real blaze of colors and flavors well mixed together. They are an original version of lasagna, to taste seasonal ingredients and to celebrate a spring lunch. In a saucepan pour a little oil and a clove of garlic and a thinly sliced \u200b\u200bleek and let it dry slowly for a few moments. Add a diced onion and the white wine, which you can let evaporate. Now add the parsley and the water to cover everything, let the broth cook for at least 30 minutes on a low heat, covered with a lid, at the end of cooking the liquid will have to be halved.<\/p>\n\n\n\n

Meanwhile, devote yourself to bean pesto: shell them and put them in the mixer with 150gr of pecorino cheese, 4 mint leaves and 100g of oil. Blend everything until a homogeneous mixture is obtained. In a pan put a little oil, a clove of garlic, oregano, and minced thyme, add the shrimp pulp and cook over a low heat for 3 minutes. When the broth is ready, blitzit in the mixer and filter, you will use it to make a creamy b\u00e9chamel.<\/p>\n\n\n\n

Now that you have all the components ready, compose the lasagna: oil a baking pan 30×20, then pour a layer of b\u00e9chamel sauce and take the lasagna to distribute 3 on the bottom of the pan. Continue with another layer of b\u00e9chamel sauce; dilute the bean pesto with a little water to make it more creamy and pour a layer on the scampi cream; then the scampi. Then continue repeating the layers, first the b\u00e9chamel, then the layer of lasagne, the pesto bean, and the shrimps, until the ingredients finish. Cook the lasagna in a preheated oven at 200 \u00b0 for about 20 minutes. Once cooked, leave the lasagna a few minutes in the oven off for condiment to get together better.<\/p>\n\n\n\n

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7. Scampi Shrimp Soup<\/h3>\n\n\n\n

This is a rather simple but very tasty recipe for a light and tasty appetizer. Add 20g of butter with 20g of flour, stirring well and put the mixture in the fridge. Chop 100g of shallots and garlic. After washing and scabbing the prawns cut them in half lengthwise and place them in a cool place. Grate the peel of 2 lemons and squeeze the juice.<\/p>\n\n\n\n

In a frying pan brown the shrimp shells, shallots and chopped garlic over very low heat, stirring often. When the shallots soften, add the lemon juice and the wine and cook over high heat for 6\/7 min. Crush the shells of scampi well to let out all their juice and then remove them. To this sauce add 200gr of tomato sauce, 2 tablespoons of tomato paste, 300ml of water and 2 tablespoons of double cream and cook for about 10 minutes.<\/p>\n\n\n\n

Then melt the mixture of flour and butter in the sauce and add half of the grated lemon peel and bring to a boil. Add the scampi pulp, salt, pepper and then add the 2 tablespoons of brandy. Leave to thicken for 5 minutes and your scampi shrimp soup is ready to be served.<\/p>\n\n\n\n

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8. Skewer of Scampi in Tempura on Curry Sauce<\/h3>\n\n\n\n

If you want to prepare a surprising main course, this recipe that embraces Asia from India to Japan, could be just right for you. This is a dish with an elaborate aspect and exotic flavors, without too many preparation difficulties. The shrimps should be prepared “Japanese style”, that means the heads should be left. The tail must also be eliminated, and gently put a bamboo stick for skewers from the bottom until it comes out of the head. All this without breaking the shrimp.<\/p>\n\n\n\n

Prepare a fairly thick tempura with sparkling mineral water, half the rice flour and half yellow semolina. Keep it in the fridge, it must be very cold when will be used.<\/p>\n\n\n\n

Prepare a sauce with 200ml double cream and 2 teaspoons of curry. On the side, add a further seasoning with 4 tablespoons of tomato paste, water, salt and a few drops of Tabasco. Dip the scampi skewers in the batter, without dipping the heads. Then cook them in frying seed oil. You can serve the skewers resting directly on a vegetable julienne, resting on the curry sauce with drops of spicy tomato sauce.<\/p>\n\n\n\n

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9. Scampi and Octopus with Mint and Vodka<\/h3>\n\n\n\n

This is a very fresh dish, perfect for a lunch on a hot summer day. Mint and vodka are combined in a perfect sauce to accompany these delicious scampi and octopus.<\/p>\n\n\n\n

Start preparing the octopus by peeling it, removing the head and the thin part of the tentacles. Remove the suckers too. Press the tentacles, wash them and cut them very thinly, then leave them in a bowl. Clove the prawns, remove the black thread of the back, insert a stick into each one in order to keep it in shape and place them in the bowl with the octopus. For the marinade, take a bowl and squeeze the juice out of 2 lemons, add 3 tablespoons of vodka, 10 crushed mint leaves, a pinch of smoked salt and ground pepper.<\/p>\n\n\n\n

Stir well and pour this scented sauce on the fish, then cover and put to rest in the refrigerator for about 3-4 hours. Peel 500g potatoes, cut them as matches and immerse them in water and ice, then wash and slices the Chinese mandarins. Fry the potatoes well-drained in plenty of hot seed oil, put them to dry on paper towels. Now drain scampi and octopus from the marinade, arrange them in individual dishes, add the potatoes and mandarins and a drizzle of raw olive oil. Et voila, the dish is ready, you will be amazed by its goodness.<\/p>\n\n\n\n

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10. Potato Gnocchi with Green Pesto and Scampi<\/h3>\n\n\n\n

Born from the union between the sea and the earth, this first dish with a refined taste is perfect for every occasion and season. To prepare the recipe of potato gnocchi with pesto and diced scampi you must first make the gnocchi, start boiling 800g of potatoes for 35 minutes and peel them when they are still hot. Use the potato masher and collect the puree on the previously floured work surface, then add 200g of flour and mix the dough. After obtaining the rolls, divide them into fairly large chunks and mold them with a fork.<\/p>\n\n\n\n

To prepare the pesto put in an olive oil mixer, 1 garlic clove, 30g of basil, 30g of pine nuts, 30g of parmesan and salt, then put it in a bowl and cover it with a little oil. Flash heat the scampi in boiling water for at least 5 minutes, shell and mix them with the pesto. Cook the gnocchi and, as soon as they rise to the surface, drain them with a skimmer. Pour half of the pesto into a bowl, then add the gnocchi, the scampi, and the pesto remained. Finally, add some fresh ground pepper and serve with a whole scampi over it, as decoration.<\/p>\n\n\n\n

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11. Scampi and Figs Salad<\/h3>\n\n\n\n

A fish salad? Why not? The secret to being a successful cook is having the courage to dare, and creating combinations that others could not even imagine.<\/p>\n\n\n\n

This dish is quite simple and fast, as a salad must be. If you want to surprise, the main thing is to serve it in a scenographic way playing with the different colors and shapes of the individual components so as to create a nice looking dish that invites to taste it.<\/p>\n\n\n\n

Start by boiling the scampi, shell them and put aside. For the dressing wash 4 tomatoes, remove the peel and blitz with the juice of half a lemon, the juice of half a grapefruit, some drops of Tabasco, salt and pepper. Pour the sauce into a bowl, add the oil to cover. Peel 4 figs and cut them with a wet and very sharp knife in four wedges. Now compose the individual plates by placing a little rocket in the center and arranging the figs, shrimp tails and melon balls. Before serving season with plenty of the sauce you made.<\/p>\n\n\n\n

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12. Scampi Pie<\/h3>\n\n\n\n

A perfect recipe for a dish to bring on Sundays to dinner with in-laws or in your lunch bag for an outdoor picnic. It also very healthy and will convert anyone to the side of creative ways of eating fish. Shell the prawn tails and brown for 2 minutes in 40g of butter and one finely chopped garlic. Wet with a shot of brandy, add salt and pepper, according to your taste, and remove everything from the heat. Prepare the puff pastry, roll it out with a floured rolling pin on a flat surface and line it in a baking pan taking care to cover the side walls too.<\/p>\n\n\n\n

Wash the parsley and chop it. In a bowl beat 4 eggs, then whisk with 2 tablespoons of flour and a little salt and freshly ground pepper, to obtain a compact cream. Add the cream and scampi tails with their cooking base. Pour everything into the pan lined with puff pastry and bake in preheated oven at 200 \u00b0 C for about 40 minutes, or until the surface is golden brown, the dough crispy and the filling very firm. Serve the pie warm.<\/p>\n\n\n\n

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13. Scampi and Bacon<\/h3>\n\n\n\n

Great match, which will really allow you to make a BBQ, a mythical event. Easy to prepare and quick to eat, you know that scampi and bacon give their best cooked on charcoal. From raw, you carefully remove the carapace from the tails of the prawns, being careful not to detach the head, and with the help of a toothpick, it would be advisable to remove the black bud. In the case of frozen shrimps, you obviously have to defrost them. Although it is easier to remove the carapace without destroying them, it is easier to defrost. When you clean the tails of the scampi, all we have to do is roll up the bacon around the shrimp body and cook on the grill. Brushing the oil with the sauce on the fish you will make an unforgettable dish.<\/p>\n\n\n\n

If instead you are at home and want to spend a little more love to cooking, add the scampi with the rolled bacon, on a baking tray with a sheet of parchment paper and cook it in the oven at 220 \u00b0 C, about ten minutes. To get nice crispy bacon, turn the knob to grill in the finale (be careful not to burn them) will be great. The best would be to prepare a salad as a side and have a few drops of balsamic vinegar glaze available.<\/p>\n\n\n\n

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14. Risotto Asparagus and Scampi<\/h3>\n\n\n\n

This is a first course that combines the taste of the sea with the refinement of the asparagus, it is a simple dish with great effect even in its simplicity of realization. A dish with a creamy and enveloping taste, made even more tasty by the shellfish stock that enhances the scents of the sea.<\/p>\n\n\n\n

Remove the head of the prawns and remove the intestine, extract the pulp from the shell and use the armor to make a broth of shellfish with celery, carrot, and shallots coarsely chopped, olive oil. Initially to cook over medium heat then blend with white wine. When the wine has evaporated, add one and a half liters of water and cook for 10 minutes. Cut the asparagus into slices and chop the raw scampi.<\/p>\n\n\n\n

Saut\u00e9 shallot in a large pan with oil and some water. Then add 320g of rice to be toasted for a few minutes and then slowly add the filtered stock. The secret to a chef’s dish is love, so continue to pour the broth scampi slowly while continuously stirring the risotto in order to cook to perfection: it will take at least 15-20 minutes. When it\u2019s soft, pour the asparagus and the shrimp into small pieces and stirring for another 5 minutes, add salt and pepper to taste. Unforgettable!<\/p>\n\n\n\n

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15. Scampi and Avocado<\/h3>\n\n\n\n

The lovers of tropical dishes surely can enjoy the freshness of this appetizer so much to want to have lunch with it. Both in summer and in winter thanks to the availability of all the ingredients.<\/p>\n\n\n\n

Peel and clean the prawns and boil them for 10 minutes in boiling water, drain and, as soon as they are lukewarm, cut into small pieces. Cut 2 avocados into small pieces and in a bowl add the prawns, season with the juice of half a lemon.
Mix 150g of mayonnaise with the juice of the other half of lemon, add a few drops of Worcester sauce, salt, and fresh pepper to complete. Combine everything with the scampi sauce and mix carefully trying to keep intact the pieces of avocado and shrimp. Serve cold, dusted with minced dill or peppermint for an aromatic touch. You will have a protein-rich and nutritious delicacy, without getting tired.<\/p>\n\n\n\n

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