GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
GARLIC BUTTER SHRIMP
Steps:
- Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
- Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g
BUTTER POACHED GARLIC SHRIMP
When you're craving something light and protein packed, these butter shrimp should hit the spot. While the recipe consists of only a few ingredients that need just 15 minutes to come together, this dish has an impressive, rich flavor. The garlic adds a spicy kick to the buttery sauce, so definitely have a slice of bread on hand to mop up any extra!
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- In a medium pot over medium heat, combine butter, water and garlic. Season with salt and pepper. bring to a simmer and melt butter.
- Add shrimp and cook for about 15 minutes, or until shrimp turn pink. Add scallions. Season with salt and pepper.
- Serve with grilled bread or over pasta.
Nutrition Facts : Calories 2375
BUTTER POACHED SHRIMP
Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together shrimp, hot sauce, ½ teaspoon salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- In a large saucepan, bring 3 tablespoons water to a boil over medium-high heat. Reduce heat to low; whisk in butter until smooth. Add zest, bay leaves, garlic, chives, red pepper, and remaining ½ teaspoon salt, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 15 minutes. Discard bay leaves before serving. Garnish with chives and red pepper, if desired.
OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP
Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.
Provided by FrackFamily5 CA->CT
Categories Seafood Shellfish Shrimp
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
- Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
- Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g
BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY
Here's what you need: water, butter, lemon, fresh thyme, shrimp, garlic, shallot, orzo, chicken stock, salt, pepper, spinach, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
- Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
- In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
- Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
- Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
- Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 63 grams, Fat 53 grams, Fiber 2 grams, Protein 17 grams, Sugar 6 grams
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
WARM SPICY BUTTER POACHED SHRIMP
Steps:
- Place the shrimp in a large glass bowl or baking dish. Add the hot sauce and essence and toss to coat evenly. Refrigerate for 1 hour, turning occasionally. In a large saucepan, bring 3 tbsp of water to a boil. Reduce the heat to very low, and whisk in all the butter piece by piece until emulsified. Add the lemon zest, bay leaves, salt, cayenne, and garlic clove, and stir to combine. Add the shrimp and cook gently over low heat, stirring occasionally, until the shrimp are cooked through, 6-8 min. Add the worcestershire sauce, lemon juice, and hot sauce, and stir to combine. Remove from the heat and discard the bay leaves and garlic clove. Adjust the seasoning, to taste. Trasfer the shrimp to 4 large, shallow bowls. Spoon some of the butter sauce over each portion, and garnish with the parsley and green onions. Serve with slices of bread. Note: the secret to this is using a saucepan, not a skillet or saute pan, and cooking over very low heat - don't be impatient. This is very rich, so it's best served as an appetizer.
SHRIMP WITH BASIL-GARLIC BUTTER
Categories Garlic Shellfish Tomato Bake Sauté Quick & Easy Basil White Wine Gourmet
Yield Serves 4 (first course)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
- While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
- Serve shrimp with sauce.
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