Scampi recipes - 3 recipes
Chef Tips and Tricks
VIDEO: Kinder Bueno Cheesecake
Kinder Bueno cheesecake... possibly the most sinfully decadent dessert ever!
INGREDIENTS
- 24 oz. of Cream cheese
- 1 Cup of powdered sugar
- 1 Teaspoon of vanilla
- 1.5 Cups of graham crackers or plain cookies
- 2 Packs of Kinder Bueno
- Caramel, to drizzle
METHOD
- In a bowl, combine the cream cheese, powdered sugar, and vanilla, and mix.
- In a blender, blend the cookies and one Kinder Bueno bar until crumbly.
- Spread the crumbly crust mix in a baking tray, and then layer the cream cheese mix and Kinder Bueno bar on top.
- Drizzle with caramel, and refrigerate for 2 hours.
- Enjoy!
Top rated Scampi recipes
Linguine with Shrimp Scampi
By Melpat09
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 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
Dijon Shrimp Scampi
By sbeck32, Chef Beck Catering
Delicate and simple pasta dish
- 1 package linguini noodles
- 2 tbsp olive oil
- 1/2c butter
- 2tbsp dijon mustard
- 2 tbsp white wine.
- tbsp lemon juice
- 2 tbsp chopped garlic
- tbsp chopped fresh parsley
- 2 pounds raw jumbo shrimp, deveined and butterflied
Angel Hair Shrimp Scampi
By michaeltowle
I've made shrimp scampi in the past with different variations, but this version was put together on the fly with so...
- 10 - 15 shrimp - thawed, uncooked, peeled and devained
- 2 cloves chopped garlic
- 3/4 cups chopped onion
- 1/2 cup grated parmesan cheese
- olive oil
- half lemon
- salt
- peper
- 1/2 box of angel hair pasta
Any burning questions? Our chefs answer!