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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
GARLIC SHRIMP
Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.
GARLIC SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the chiles and shrimp; season with salt. Cook until the shrimp are pink, about 2 minutes per side. Add the garlic; cook 30 seconds.
- Carefully add the sherry and lemon juice to the skillet and cook 30 seconds; season with salt.
- Top with chopped parsley. Serve with lemon wedges.
THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD
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
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
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
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.
SIZZLING SHERRY SHRIMP WITH GARLIC
Make and share this Sizzling Sherry Shrimp With Garlic recipe from Food.com.
Provided by Lavender Lynn
Categories Spanish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat.
- Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp.
- Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper.
- Serve garnished with chopped parsley.
Nutrition Facts : Calories 213.6, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 646.2, Carbohydrate 2.8, Fiber 0.4, Sugar 0.2, Protein 15.8
GARLIC SHRIMP
Provided by Bryan Miller
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
- Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
- Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
- Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams
MOTHER PEPA'S GARLIC SHRIMP
Steps:
- Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole.
GARLICKY HERBED SHRIMP
I love shrimp. Love garlic. Love herbs. Cook 'em in butter and what could be better? -Dave Levin, Van Nuys, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
KUNG PAO SHRIMP
The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.
Provided by Genevieve Ko
Categories weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
- Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
- Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
- Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.
MOTHER PEPA'S GARLIC SHRIMP
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat oil with garlic and parsley until garlic begins to sizzle.
- Add shrimp and cook over medium heat, stirring and turning shrimp until they are opaque. Add sherry and salt to taste and cook another minute or two, until sherry evaporates and sauce thickens slightly. Serve immediately, with toothpicks or small forks and bread for sopping up sauce.
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