Appetizer Essentials Pan Fried Garlic Shrimp Recipes

GARLIC SHRIMP

Steps:

• Thaw, peel & devein 1 lb shrimp.
• Sprinkle with whatever seasoning you like. I used 1 tsp garlic powder, ¼ tsp black pepper & ¼ tsp salt.
• Heat skillet with couple tablespoons oil until almost a smoking point.
• Carefully place some shrimp on the skillet trying not to overcrowd the skillet, to prevent drastic loss of heat. Cook for 1-2 minutes.
• Turn to the other side. Cover with lid and cook for another 2-3 minutes, or until it's cooked through.
• When cooked, the shrimp will curl up even more. Remove to a serving platter and stick a decorative 'toothpick'.

OLD BAY PAN FRIED GARLIC SHRIMP

Steps:

• Gather all the ingredients.
• Grate garlic with a grater and set aside.
• Prepare shrimp by deveining, peeling, drying off any liquid with a paper towel and transferring to a mixing bowl.
• Combine Old Bay Seasoning and cayenne pepper in a clean mixing bowl. Once combined, sprinkle onto prepared shrimp and mix until evenly coated.
• In a Teflon fry pan, add cooking oil and bring up to temp on medium heat. Once up to temp, add in shrimp and cook for 45-60 seconds per side or until pink.
• Once the shrimp is cooked, add in grated garlic and lemon juice. Stir until well combined and then transfer to a serving plate. Garnish with optional dried parsley flakes and enjoy hot!

EASY GARLIC FRIED SHRIMP

Steps:

• Stir together soy sauce, water, and sugar in a small bowl.
• Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

PAN-FRIED GARLIC SHRIMP

Steps:

• Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS

Steps:

• Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
• In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

PERFECTLY FRIED SHRIMPS WITH GARLIC

Steps:

• PREPARATION (6 minutes).
• Rinse the shrimps with cold water. Let them drain in a colander.
• Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
• Fry the garlic for approximately 5 minutes on a low fire in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side. You have finished your preparation now.
• COOKING (2 minutes).
• Turn up the heat to maximum level. Put the shrimps in the cooking pan and and spread the shrimps over the bottom. Every shrimp should make full contact with the bottom.You fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The shrimps are ready when you feel resistance after pressing them. Serve immediately.
• SERVING TIPS.
• Serve the shrimps with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
• DORUS TIPS.
• Don't overcook the shrimps. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.