Perfect Baked Shrimp
This is definitely one of my favorite ways to make shrimp! And men, we dont mind this kind of shrimp ????Its so simple and quick and I swear the shrimp taste sooooo damn good! I bought these shrimp from the frozen section in Sam’s club, it was $15 for 2 pounds. I let them defrost one day in the fridge (still in the packaging it came in) and then rinsed and patted them dry (they are already deveined). You can pair these shrimps with anything but I simply made some tostones, avocado and basmati rice. Recipe below! #KimmysKreations
2lbs cleaned and deveined shrimp
1 small shallot chopped fine like me
5/6 cloves garlic chopped
1.5 tbsp badia complete
1 tsbp onion powder
1/2 tbsp old bay
1/2 tbsp basil
2 sticks @kerrygoldusa salted butter
Bake in the oven on 425 for 17 minutes or until all shrimp is pink throughout! You can toss the shrimp (hehehehehe) halfway through to ensure even cooking.
How to Make Ina’s 5-Star Baked Shrimp Scampi | Barefoot Contessa: Cook Like a Pro | Food Network
You've never had shrimp scampi quite like this before.
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Baked Shrimp Scampi
Recipe courtesy of Ina Garten
Total: 43 min
Prep: 30 min
Cook: 13 min
Yield: 6 servings
Level: Easy
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
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.
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How to Make Ina’s 5-Star Baked Shrimp Scam | Barefoot Contessa: Cook Like a Pro | Food Network
Baked Cheese Shrimp
Baked Cheese Shrimp topped with cheese and mayo and then baked until golden and bubbly are sure to be everyone’s favorite appetizer!
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How to Make Baked Cheese Shrimp
✅Ingredients
1 pound large shrimps (31-40 size )
1/2 cup mayonnaise
1/4 cup cheddar cheese, shredded
1 teaspoon sugar
✅Instructions
Twist the head to remove and discard. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Using a small, sharp knife, make an incision on the length of the shrimps but not cutting through.
Pry open to butterfly, making sure to leave shell intact. Gently rinse in cold running water to remove the intestinal tract. Drain well.
In a bowl, combine mayonnaise, cheddar cheese, and sugar. Stir together until well-distributed and sugar is dissolved.
Spoon about a teaspoonful of the cheese-mayo mixture on each shrimp and spread to cover exposed flesh.
Bake in a 400 F oven for about 8 to 10 minutes or until cooked through and the top is golden and bubbly. Remove from heat and serve hot.
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Shrimp Oreganata - Baked Shrimp with Garlic Butter Breadcrumbs
Today we're making shrimp oreganata. This is an easy and delicious shrimp dish that's perfect for Christmas Eve or anytime you're in the mood for a simple seafood recipe with a ton of flavor. I hope you enjoy this shrimp oreganata recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP OREGANATA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
1.5 pounds (680 grams) colossal shrimp - cleaned, shells removed, and deveined - size U12-15
-salt and pepper to taste
-3 tablespoons (42 grams) extra virgin olive oil
-¾ cup (160 grams) low sodium chicken stock
-¼ cup dry white wine
-1 large lemon cut into wedges
-6 tablespoons (85 grams) unsalted butter cubed
For the seasoned breadcrumbs
⅓ cup (50 grams) breadcrumbs
1 tablespoon (14 grams) lemon juice
6 cloves garlic - minced
2 tablespoons (11 grams) Parmigiano Reggiano - grated
2-3 tablespoons flat-leaf Italian parsley - minced
2 teaspoons dried oregano
½ teaspoon crushed red pepper
½ teaspoon kosher salt
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How to Make Roasted Shrimp with Lemon & Garlic (recipe included)
KC the G-Free Foodie shows you how to make easy Oven Roasted Shrimp with Lemon & Garlic (RECIPE BELOW) that's Gluten Free, Paleo-Friendly & totally delish.
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Oven Roasted Shrimp with Lemon & Garlic
Ingredients
2 pounds (12-15 or 16-20 count) raw shrimp, peeled and deveined
2-3 tablespoons good olive oil
3 cloves garlic, minced
3 lemons, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss the shrimp, garlic and 2/3 of the lemon slices with 2 tablespoons of the olive oil and the salt & pepper.
Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Serve alone or over gluten free pasta or rice.
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Easy Old Bay Baked Shrimp
Get the recipe here:
We give shrimp too little credit. It’s quick-cooking, healthy, works as a crowd-pleasing appetizer or a dinner staple, but most importantly – it’s delicious. It’s got it all! And our Easy Old Bay Baked Shrimp is the perfect go-to way to prepare it. No frying, no breading, no “out there” flavors… this is shrimp that fits in anywhere. Whether you’re using it as a starter or a dinner main, this is the kind of recipe that you can always rely on to turn out tasty, succulent shrimp with a flavor that goes with everything. (More good news? It’ll only take you fifteen minutes from start to finish.)
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