More Shrimp Experimentation...
This was one of two dishes I made for Christmas Eve dinner. Only three of us would be eating shrimp dishes, and one of the three I have never witnessed eat a lot so it was hard to gauge how much to make. sigh. Add into that she just started Weight Watchers. Really? The week before Christmas? Who does that? IMO, may as well not worry about it and start the following week.
I neglected to take pictures, so use your imagination of shrimpy goodness. =)
Dish #1 - Cheesy Shrimp Dip
http://www.foodnetwork.com/recipes/paula-deen/cheesy-shrimp-dip-recipe/index.html
This can be used as an appetizer, snack or entree.
I think it tasted fine and was told it was really delicious, but either I missed on my prep or the recipe is a miss by Paula Deen. It sounds amazing ... I mean cheese, how can you go wrong? And shrimp, yuum.
While standing in the store looking at the 10-oz ring of shrimp and the 1-lb ring, it looked like one pound was a lot for the three of us. So, I got 2 of the smaller rings...one for the dip and one to do some simple scampi. Then I'd halve, give or take, the dip recipe.
However, by time I chopped the shrimp for the dip it looked like a lot less, so I added a few more from the second ring. Still looked skimpy, but I went with it.
My modifications ended up being:
1/4 cup 3 tbsp. butter
2/3 1/3 cup chopped red bell green pepper
1 pound @ 12 oz. medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup @ 1/4 c. sour cream
1 3/4 cup shredded Parmesan
1 3/4 cup shredded mozzarella
1/2 cup @ 2 tbsp. mayonnaise
Pinch salt
Pinch cracked black pepper
Cornstarch slurry - @ 2 tbsp total of CS and water?
As you can see, I didn't quite halve the cheese since I had @ 3/4 the total shrimp...it's cheese, you can't have too much cheese, in my opinion.
Too much butter! I think it's really only in there to help with the pepper. It ended up separating from the whole mixture when baked.
I used green pepper because I couldn't find a small red one...all the ones in the store were ginormous, I swear they were on steroids. I think it tasted just fine with the green though.
Left out the onion because my dinky grocery either didn't have singular ones or they hid them.
After baking @ 25 minutes, I pulled it out of the oven and all the butter had separated and pooled around the edge and overall it was more of a chowder consistency. Meh. Hard to spread on crackers. I tried stirring it back in, but to no avail so had to add some cornstarch to thicken it up a bit.
If I make this again, I'd:
Side thought: you could probably add some scallops to change things up.
Dish #2 - Baked Shrimp Scampi
I forget where I found the original recipe, but here's what I did with the 8-oz. (@ 20) shrimp. My additions in italics.
Ingredients:
2 pounds large uncooked shrimp, shelled and deveined
1/2 cup butter
1 1/4 tsp. salt
6 cloves 3 tsp. garlic powder crushed
1/4 cup 2 tbsp. (heaping) chopped fresh parsley
1 teaspoon lemon zest A couple dashes of lemon dill seasoning
2 tablespoons fresh lemon juice
lemon wedges
1 heaping tbsp. Italian breadcrumbs plus 1 level tbsp.
2 tbsp. olive oil - I used EVOO instead of butter/lemon juice.
Preparation:
Leave shell on tail section, if desired. Removed tails. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. Spray baking dish with PAM or other cooking spray. I used a small glass pie plate for my shrimp quantity.
To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. In small bowl, combine salt, garlic or garlic powder, parsley, lemon dill seasoning, and breadcrumbs. Blend together. Add EVOO. Should be a crumbly mixture.
Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes.
Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley.
Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges.
Cover shrimp with mixture and bake @ 10-15 minutes or when shrimp are done (curled up like they do). Serve warm.
Shrimp scampi serves 4 to 6. We each had about 7 shrimp.
If I made this again, I'd probably use a little less EVOO and rather than just cover the shrimp with the breadcrumb/herb mixture give them a small douse/stir in EVOO and then have the mixture coat them or toss it all in a bowl/bag and arrange them in a layer to bake.
I neglected to take pictures, so use your imagination of shrimpy goodness. =)
Dish #1 - Cheesy Shrimp Dip
http://www.foodnetwork.com/recipes/paula-deen/cheesy-shrimp-dip-recipe/index.html
This can be used as an appetizer, snack or entree.
I think it tasted fine and was told it was really delicious, but either I missed on my prep or the recipe is a miss by Paula Deen. It sounds amazing ... I mean cheese, how can you go wrong? And shrimp, yuum.
While standing in the store looking at the 10-oz ring of shrimp and the 1-lb ring, it looked like one pound was a lot for the three of us. So, I got 2 of the smaller rings...one for the dip and one to do some simple scampi. Then I'd halve, give or take, the dip recipe.
However, by time I chopped the shrimp for the dip it looked like a lot less, so I added a few more from the second ring. Still looked skimpy, but I went with it.
My modifications ended up being:
1/4 cup 3 tbsp. butter
2/3 1/3 cup chopped red bell green pepper
1 pound @ 12 oz. medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup @ 1/4 c. sour cream
1 3/4 cup shredded Parmesan
1 3/4 cup shredded mozzarella
1/2 cup @ 2 tbsp. mayonnaise
Pinch salt
Pinch cracked black pepper
Cornstarch slurry - @ 2 tbsp total of CS and water?
As you can see, I didn't quite halve the cheese since I had @ 3/4 the total shrimp...it's cheese, you can't have too much cheese, in my opinion.
Too much butter! I think it's really only in there to help with the pepper. It ended up separating from the whole mixture when baked.
I used green pepper because I couldn't find a small red one...all the ones in the store were ginormous, I swear they were on steroids. I think it tasted just fine with the green though.
Left out the onion because my dinky grocery either didn't have singular ones or they hid them.
After baking @ 25 minutes, I pulled it out of the oven and all the butter had separated and pooled around the edge and overall it was more of a chowder consistency. Meh. Hard to spread on crackers. I tried stirring it back in, but to no avail so had to add some cornstarch to thicken it up a bit.
If I make this again, I'd:
- Use the whole pound of shrimp.
- Only use a small bit of butter to keep the peppers from sticking to the pot, or none.
- Probably add another 1/4 cup +/- of cheese.
- Use half the sour cream and mayonnaise to help avoid chowder consistency.
Side thought: you could probably add some scallops to change things up.
Dish #2 - Baked Shrimp Scampi
I forget where I found the original recipe, but here's what I did with the 8-oz. (@ 20) shrimp. My additions in italics.
Ingredients:
2 pounds large uncooked shrimp, shelled and deveined
1/2 cup butter
1 1/4 tsp. salt
6 cloves 3 tsp. garlic powder crushed
1/4 cup 2 tbsp. (heaping) chopped fresh parsley
1 teaspoon lemon zest A couple dashes of lemon dill seasoning
2 tablespoons fresh lemon juice
lemon wedges
1 heaping tbsp. Italian breadcrumbs plus 1 level tbsp.
2 tbsp. olive oil - I used EVOO instead of butter/lemon juice.
Preparation:
Leave shell on tail section, if desired. Removed tails. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. Spray baking dish with PAM or other cooking spray. I used a small glass pie plate for my shrimp quantity.
To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. In small bowl, combine salt, garlic or garlic powder, parsley, lemon dill seasoning, and breadcrumbs. Blend together. Add EVOO. Should be a crumbly mixture.
Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes.
Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley.
Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges.
Cover shrimp with mixture and bake @ 10-15 minutes or when shrimp are done (curled up like they do). Serve warm.
Shrimp scampi serves 4 to 6. We each had about 7 shrimp.
If I made this again, I'd probably use a little less EVOO and rather than just cover the shrimp with the breadcrumb/herb mixture give them a small douse/stir in EVOO and then have the mixture coat them or toss it all in a bowl/bag and arrange them in a layer to bake.