GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE
Steps:
- For the white wine sauce:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
- For the shrimp:
- Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
- Heat the grill to high.
- Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.
SHRIMP IN WHITE WINE SAUCE
Make and share this Shrimp in White Wine Sauce recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
- Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
- Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.
Nutrition Facts : Calories 140.6, Fat 4.6, SaturatedFat 0.6, Cholesterol 143.2, Sodium 791.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.4, Protein 15.7
GRILLED SHRIMP IN WINE SAUCE
Make and share this Grilled Shrimp in Wine Sauce recipe from Food.com.
Provided by Gnat E
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil water for pasta and cook according to directions on the box.
- Dice the red onion and garlic.
- In a pan heat up 2 tablespoons of olive oil and add onion and garlic. Saute until translucent.
- In another pan heat up remaining 2 tablespoons of olive oil. Put the shrimp in the pan and cook for about 6 minutes on medium heat.
- Once the shrimp are cooked add the wine, lemon juice, and cooked onion and garlic.
- Reduce for about 15 minutes on low heat.
- Toss cooked pasta, shrimp, and sauce together and serve.
Nutrition Facts : Calories 521.7, Fat 15.6, SaturatedFat 2.4, Cholesterol 220.9, Sodium 261.8, Carbohydrate 49, Fiber 2.3, Sugar 3.2, Protein 31.6
MARINATED GRILLED SHRIMP
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!
Provided by BLONDIEPEREZ
Categories Seafood Shellfish Shrimp
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Nutrition Facts : Calories 273 calories, Carbohydrate 2.8 g, Cholesterol 230 mg, Fat 14.7 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 2.2 g, Sodium 471.8 mg, Sugar 0.4 g
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
GRILLED SHRIMP WITH OIL AND BASIL SAUCE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
- When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
- Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
- Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
- Meanwhile, bring marinade to a boil and simmer about 2 minutes.
- Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 34 grams, Carbohydrate 3 grams, Fat 41 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
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- For the white cream sauce: Heat 2 tablespoons oil in a medium saucepan over medium heat. Add minced onion, garlic and cayenne and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. When reduced by half dd the heavy cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified (if you want a really smooth sauce then strain it). Season with salt and pepper to taste; set aside.
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