Garlic Herb Roasted Shrimp

GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Quick and fancy shrimp. Works a main dish, serviced with rice and a veggie, or as an appetizer. Easily halved or doubled.

Recipe From food.com

Provided by Disque

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons garlic, minced or 6 garlic cloves
2 teaspoons fresh rosemary, minced
1/4 teaspoon red pepper flakes
1 pinch kosher salt
1 pinch fresh ground pepper
2 large lemons
2 lbs large shrimp
1 teaspoon sea salt

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
  • Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
  • Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
  • Serve immediately.
  • The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE



Grilled Shrimp with Roasted Garlic-Herb Sauce image

Recipe From epicurious.com

Categories     Garlic     Herb     Fourth of July     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled
1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper
Roasted Garlic-Herb Sauce

Steps:

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
  • Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
  • Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

GARLIC ROASTED SHRIMP



Garlic Roasted Shrimp image

Recipe From foodnetwork.com

Provided by Martina McBride

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 20

3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined
8 to 10 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon cracked black pepper
Green Goddess Dressing, recipe follows
3/4 cup plain Greek yogurt
1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper.
  • Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing.
  • Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.

GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

ROASTED LEMON GARLIC HERB SHRIMP



Roasted Lemon Garlic Herb Shrimp image

Make and share this Roasted Lemon Garlic Herb Shrimp recipe from Food.com.

Recipe From food.com

Provided by adopt a greyhound

Categories     < 30 Mins

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3 -4 fresh thyme sprigs, leaves removed
kosher salt and fresh black pepper
pasta, couscous or rice, for serving
1 lb fresh shrimp, medium-sized, deveined with tails off
5 garlic cloves, minced

Steps:

  • Preheat oven to 400 degrees F.
  • In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
  • Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
  • Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture.
  • Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
  • Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

GRILLED GARLIC AND HERB SHRIMP



Grilled Garlic and Herb Shrimp image

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Recipe From allrecipes.com

Provided by berly15216

Categories     Seafood     Shellfish     Shrimp

Time 2h15m

Yield 4

Number Of Ingredients 9

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined
Calories336.4 calories
Carbohydrate10.2 g
Cholesterol345.6 mg
Fat15.7 g
Fiber1.1 g
Protein37.8 g
SaturatedFat2.4 g
Sodium400.8 mg
Sugar7 g

Steps:

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP



Chef John's Grilled Garlic and Herb Shrimp image

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Recipe From allrecipes.com

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges
Calories223.2 calories
Carbohydrate1.9 g
Cholesterol230.4 mg
Fat12.6 g
Fiber0.7 g
Protein25.1 g
SaturatedFat1.9 g
Sodium772.5 mg
Sugar0.1 g

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

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