Shrimp Scampi

By Bill Malloy

2 servings

1/2 lb medium shrimp
2 1/2 TB olive oil
1 tsp lemon juice
freshly ground black pepper to taste
1/2 tsp garlic, or to taste

1/4 tsp dried oregano, crushed

1/4 tsp dried parsley

1 TB Pecorino Romano or Parmesan (more Parmesan can be used as it is less salty)

1.  Drop unpeeled shrimp into boiling water and simmer for just 1 minute.  Remove from heat and drain immediately.  Rinse in cold water.  Remove shells, except tails, and devein.

2.  Mix other ingredients in a bowl and marinate the shelled shrimp at least 30 minutes, up to 1 hour.  Place the shrimp, including the marinade, in a shallow broiler proof baking dish.

3.  Preheat the broiler and broil the shrimp as close to the heat as possible for 2 minutes.  Turn the shrimp over, sprinkle with the cheese, and broil 1 to 2 minutes longer.

Shrimp Scampi

By Ciara Cox

vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

1.  Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2.  Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3.  When the pasta is done, drain and add to the shrimp. Toss together well.  Serve and enjoy!

Kung Pao Shrimp with Cashews

By Bill Malloy

1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil

1.  In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2.  In a wok or 12" skillet, heat the oil over high heat until smoking.  Add the chilies and salt; stir-fry until browned, 45 seconds.  Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.  Add the celery and cook until crisp-tender, 30 seconds.  Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3.  Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.  Stir in the cashews and sesame oil; serve.

Easy Greek Shrimp

By Ciara Cox

2 TB avocado oil
2 cloves minced garlic
1 15 oz can diced tomatoes (fire-roasted is delicious)
Salt and pepper to taste
Red pepper flakes to taste
1 lb medium shrimp peeled and deveined
½ cup grated parmesan
¾ cup crumbled feta cheese
Fresh parsley for garnish

1.  Preheat the oven to 375 degrees.
2.  Heat the oil over medium heat in a large oven-proof pan. Add the garlic and cook for 30 seconds. Pour the tomatoes in and add salt, pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3.  Place the shrimp in a single layer on top of the tomatoes and sprinkle the parmesan and ½ cup of the feta cheese on top. Put the pan in the oven and bake for 10 to 15 minutes; the shrimp should be pink and cooked through.
4.  Once finished, take it out of the oven and sprinkle the remaining feta on top. Add some fresh parsley for garnish.
Serve over cauliflower rice or enjoy by itself!

Shrimp with Garlic

from Marco Valenzuela's Family Cookbook

Garlic sauce may be served with shrimp or as a dip.

Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)

Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.