Best Unsteamed Shrimp Recipes

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HOW TO TURN OUT TENDER SHRIMP



How to Turn Out Tender Shrimp image

You might not know this, but 30 minutes of brining ensures tender, succulent shrimp every time, regardless of the cooking method. I discovered this technique on my own after successfully brining other types of meat - mostly pork, chicken and turkey. After experimenting with shrimp one day, I was blown away by how sweet and tender they were. Brining may take a little extra time, but it's absolutely worth it.

Provided by Food Network

Number Of Ingredients 0

Steps:

  • STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, 1/4 cup salt and 1/4 cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve.
  • STEP TWO: Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.
  • STEP THREE: Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD



The Best Garlic Shrimp in the Whole Wide World image

Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!

Provided by Dreamgoddess

Categories     Canadian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter

Steps:

  • In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
  • Refrigerate for 1 hour.
  • Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
  • TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
  • Serve with steak or pasta with a white sauce.
  • I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

Nutrition Facts : Calories 222.8, Fat 22.3, SaturatedFat 5, Cholesterol 41.7, Sodium 182.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.2, Protein 4.1

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