This Shrimp Scampi Cheese Dip made it’s debut on our Thanksgiving Menu last year, the family loved it so much it’s now one of our faves. We make it all the time for our Sunday night barbecues and even when we entertain. Our guests love it just as much as we do!
It’s really simple to make and so yummy! We used crostini for dipping, we like the crunch, but you can use fresh baguettes or whatever you like. I’d avoid salted crackers though, the butter and cheeses have enough salt and dipping salted crackers may get too salty.
If you’re looking for something different to add to your holiday meal this Scampi Dip fits the spot.
But do keep extra ingredients on hand, you may have to make a second bowl when you have company!
8 oz. medium shrimp – peeled and roughly chopped
4 tbls. salted butter
1 tbls. minced garlic
1/2 cup white wine (if you prefer non-alcoholic you can substitute chicken broth for the wine)
1 tsp. fresh lemon juice
4 oz. cream cheese softened
1 cup sour cream
1/2 cup grated fresh parmasean cheese
1 1/2 cup grated mozzarella cheese
1. Melt butter in pan.
2. Saute garlic in butter until it turns slightly brown.
3. Add shrimp and saute until shrimp starts to turn pink.
4. Add wine. Stir well and continue cooking until shrimp is cooked.
5. Remove from heat and squeeze on lemon juice. Stir.
6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella. Reserve the 1/2 mozzarella for topping. Mix very well.
7. Pour into oven safe baking dish – you will be serving it in this dish. I ran out of pretty oven safe dishes so I ended up using an aluminum pie tin.
8. Sprinkle remaining mozzarella on top.
9. Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.
10. Serve warm with dipping bread or chips.
Shrimp Scampi Cheese Dip
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe. What?? Have I gone mad? Pasta for Thanksgiving?
No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to! It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!). So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry. And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd! And what can be farther from roast turkey than a spicy shrimp pasta dish?
So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak. In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic. (Shrimp in Italian is gamberetti). As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.
So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce. That works right? Of course you can make this dish with prawns, lobster, or even squid. And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever. But whatever shellfish and pasta you use this dish is delicious!
To make it easier I use my basic homemade Marinara Sauce as the base. I always keep jars of it on hand to use whenever I need it. Click here for my Basic Marinara Sauce recipe, it’s really delicious! If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.
This dish is really easy to make and can be done in less than a half an hour. Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!
Scampi Fra Diavolo
1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined
2 Tbs. Olive Oil
1 Tsp. Garlic Powder
2 Tbs. Crushed Red Pepper (you can adjust this to your taste)
2 Tsp. Salt
1 Tbs. Garlic, minced
2 Cups Marinara Sauce
4 Cups cooked pasta
1 Cup reserved pasta water
1 Tbs. Fresh Parsley, chopped
Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage. You want your pasta mostly cooked but firm.
Drain pasta and reserve 1 cup of the water you used to cook it.
As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.
Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper. Cook until shrimp turns pink.
Remove shrimp from pan and set aside.
Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.
Add remaining crushed red pepper and Marinara Sauce.
Simmer for about 5 Minutes.
Stir in Pasta Water and combine well.
Add back shrimp and stir until shrimp is heated.
Add pasta and toss with shrimp and sauce until heated thru.
Sprinkle with parsley and serve.
Served with a green salad and some garlic bread this dish is deliciously filling!
Last month I was craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question. The virus thing you know.
So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own. It’s tedious, frozen ones are so much easier. But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp. So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!
You can find all the ingredients at any Asian market, they’re pretty basic.
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Shrimp Shiu Mai
1 Tsp. Fresh Ginger, finely grated
1 Tsp Garlic, minced
1/2 Lb. Raw shrimp, peeled and deveined
1/4 Cup Water Chestnuts (canned)
1 Egg white
1 Tsp. Soy Sauce
1/2 Tsp. Sesame Oil
1/2 Tsp. Rice Wine Vinegar
20 pcs. Wanton or dumpling wrappers
Put garlic, ginger, and shrimp in a food processor.
Pulse until shrimp is broken up.
Add water chestnuts and pulse to chop.
Add egg white, soy sauce, sesame oil, and vinegar. Pulse to fully combine.
Place 1 Tbs. shrimp filling on to the center of each wrapper.
With damp fingertips (dampen with water) moisten the edge of wrapper.
Pinch wrapper together into small folds.
Work around the filling so in the end the filling is still visible.
Line bamboo steamer with parchment paper and place dumplings inside. Allow some space between dumplings so they don’t stick together.
Steam over boiling water for about 7-8 minutes or until filling is cooked.
Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.
One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat. Hence he has decided not to patronize any of the fast food style Korean barbecue joints.
There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag. The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu! The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.
To solve all these issues I’ve found a great Korean Kalbi recipe to make at home. I make it of our Sunday barbecue and it was a big hit with my family. I used thin cut boneless beef short ribs which I threaded on to bamboo skewers to make them into kebabs. You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.
I served this with steamed white rice, macaroni salad, and kim chee cabbage; it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).
Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.! We served it this way for my mom’s 80th. birthday party a few years ago.
Just in time for your Labor Day barbecue! Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs. You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
3. Pour marinade into large ziplock bag.
4. Put meat into marinade and marinate in the fridge overnight.
5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you’re not making kebabs then cook ribs on the grill until done.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!
Filipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine. The Philippines was a Spanish colony from 1521 to 1898. Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.
One of our family favorites is Escabeche, or a Sweet & Sour Fish dish. Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine. Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving. It can also composed of other meats including chicken and pork, or vegetables. The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce. It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.
I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones. To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones. Any kind of white fish will work. We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.
Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce. It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!
6 – 8 Fish Fillets (any white fish: Tilapia, Flounder, Halibut, etc.)
1 Large egg – slightly beaten
1 Cup Flour
1 Tsp. Garlic Powder
1 Tsp. Ground Black Pepper
1 Tsp. Sea Salt
1/3 Cup Vegetable Oil
1 Cup Sugar
1/4 Cup White Vinegar
1 1/2 + 1/2 Cup Water
1/4 Cup Ketchup
2 Tbls. Corn Starch
1 Large Onion Sliced into strips
2 Medium Green Peppers Sliced into large chunks
4 Cloves Garlic roughly chopped
Mix flour and spices in a shallow bowl
Place egg in another shallow bowl
Pat fish fillets dry with a paper towel
Heat oil in frying pan
Dip fish fillet in egg, then dip in flour mixture, shake off excess flour
Fry in hot oil until both sides are cooked
Remove from pan and place on paper towel to drain oil
Repeat with the rest of the fish
Keep fried fish warm by placing it in the oven at about 200 degrees
Dissolve cornstarch in 1/2 cup water and set aside
Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil
Stir in garlic, peppers, and onions
Make sure cornstarch solution is still dissolved, if not stir until it is
Slowly stir in cornstarch solution until you get desired thickness. Sauce should be the consistency of gravy.
Place fish fillets on serving dish and pour sauce over it
Serve right away. It goes great with steamed white rice.
Escabeche - Filipino Sweet & Sour Fish
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Combine flour, garlic powder, salt & pepper and place in a shallow dish.
Heat oil over medium - medium high stove.
Rinse fish fillets and pat dry with paper towel.
Dredge fillets in flour mixture and place in heated oil.
Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
Mix 1/4 cup water with corn starch until smooth.
Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
Add garlic, saute until cooked.
Add green peppers and cook until peppers turn slightly soft.
Return fried fish fillets to pan with veggies.
Gently stir fish mixture for about 3 - 4 minutes.
Arrange fish and veggies in a platter.
Pour sauce over all.
The most efficient way to make this dish is to start making the sauce while the fish is frying. Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.