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Single Shrimp Scampi on Skewers

4 Tbsp. butter
1 Tbsp. olive oil
2 tsp. Halladay's Scampi Bistro Pasta Seasoning
1 lb. shrimp, deveined

Combine ingredients in a small skillet. Sauté 2-3 minutes, until shrimp are cooked through. Thread one shrimp on each skewer and serve.

SIMILAR RECIPES
Shrimp Scampi Flatbread

Shrimp Scampi Flatbread

1 pkg. thin crust pizza
½ tsp. and 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
½ cup ricotta
2 Tbsp. butter
2 Tbsp. olive oil
8 to 10 medium shrimp, deveined and peeled
1 cup mozzarella cheese
Yellow pepper and onion slices, optional

Preheat oven to 350°F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.

Garlic & Herb Shrimp

Garlic & Herb Shrimp

1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water

Sauté shrimp, with remaining ingredients 2-3 minutes, until cooked through and pink. Serve warm with cocktail or marinara sauce.

Shrimp & Spinach Scampi

Shrimp & Spinach Scampi

2 Tbsp. olive oil
1 lb. raw shelled shrimp
1 (12 oz.) can anchovies
2 Tbsp. capers
1 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1 bag baby or regular spinach
½ to 1 cup half & half or heavy cream

Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Sauté until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
¼ cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450°F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375°F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.