Garlic Shrimp On A Stick Recipes

SHRIMP ON A STICK

Steps:

• Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
• Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
• Add shrimp to bag.
• Seal tightly and shake to coat thoroughly.
• Refrigerate 2 to 3 hours, but no longer than 4 hours.
• Preheat grill to high.
• Thread wooden skewers, alternating shrimp and pineapple.
• Place on the grill rack 4 to 5 inches from heat source.
• Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

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.

HAWAIIAN GARLIC SHRIMP SLIDERS

Steps:

• Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
• Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
• Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
• Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

SHRIMP ON A STICK

Steps:

• In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;

GARLIC SHRIMP

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.

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.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.