GARLIC LEMON SHRIMP RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in a pan over medium heat.
- Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
- Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams
CHOCOLATE SNAPS
Crispy, chocolate cookie.
Provided by Carmela
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
- Refrigerate until firm, about 30 minutes.
- Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.
Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g
CHOCOLATE SNAPS SUGAR COOKIE
A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!
Provided by Andrea
Categories Desserts Cookies Chocolate Cookie Recipes
Time 32m
Yield 36
Number Of Ingredients 11
Steps:
- Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g
CHOCOLATE SHRIMP
Number Of Ingredients 9
Steps:
- - In a small pot, heat the orange juice, orange zest and wine. Do not boil. When it is hot, add the chocolate and remove from heat. Whisk the mixture to melt the chocolate. Add some lemon juice if the sauce is too sweet. - In a skillet, heat the oil and add garlic and chili. Saute for a minute, remove garlic and chili from oil, save the garlic mixture. - In the same skillet, add the shrimp to oil and saute till the shrimp is done. - Pour the chocolate sauce into the skillet over the shrimp, add garlic and chili, saute until the sauce thickens a little bit. Serve immediately.
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- Chop all your ingredients. Add the garlic, ginger, and spring onion whites to a small bowl. Add the fresh red chilies and spring onion greens into two separate small bowls. (Discarding the chili seeds is optional and depends on your personal heat preference.)
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- Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add minced ginger; sauté 30 seconds. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring to coat. Add 1 cup coconut milk and 1/4 cup water to pan; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
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- Add shrimp, garlic, ginger, chili and stir-fry for 2-3 minutes, or until the shrimps turn pink. Set aside.
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- In a small sauce pot add honey, red pepper flakes, rice vinegar, garlic, and 3⁄4 cup water; whisk well to combine. Heat over medium high heat, bringing to a quick bowl while whisking. Boil for 1 minute, whisking constantly. In a small bowl combine cornstarch and 2 TBS water. Lower heat on stove, pour cornstarch mixture into honey mixture, and whisk to combine. Bring back to a boil, stirring while it thickens. Cook about 30 seconds- 1 minute, or until thick (this should happen quickly). Remove from heat and set sauce aside.
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- Add shrimp and water chestnuts, stir to combine. Saute for 4-5 minutes or until shrimp are pink and cooked through. Remove from heat.
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