Garlic Chive Shrimp Recipes

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

EASY EXTREMELY GARLIC SHRIMP

Steps:

• Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

CHILE-GARLIC SHRIMP

Steps:

• Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

YUMMY GARLIC AND CHIVE 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.

GARLIC & CHIVE SHRIMP

Steps:

• In a small frypan or wok heat with oil (olive oil works best).
• Fry Garlic until slightly golden brown (1-2 mins).
• Add Shrimp, Butter, and Salt. Cook Shrimp until it turns pink on both sides (About 3-5 mins.).
• Turn Heat off and mix in fresh chives. Toss together.
• Sprinkle Fresh basil and Black ground pepper on top.
• serve!

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.

NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER

Steps:

• Peel (leave tails on), devein and rinse shrimp with cold water.
• Drain well.
• Prepare garlic and set aside.
• Chop chives.
• Squeeze lemon.
• Combine chives with mustard (optional), lemon juice.
• Set aside.
• Heat a large saucepan over low heat.
• Add butter and melt.
• Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
• DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
• Add minced garlic during last minute of cooking.
• Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
• Stir to combine.
• Sprinkle lightly with paprika.
• Divide and place in heated serving bowls.
• Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
• ENJOY!
• *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
• If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
• **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
• Then you would have Basil Butter or Parsley Butter.

CHILI GARLIC SHRIMP

Steps:

• Prepare shrimp. Wash and pat dry.
• In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
• Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.