Hibachi Garlic Shrimp Recipes

GARLICKY SHRIMP WITH BREAD CRUMBS (DE JOUGHE)

Garlicky Shrimp With Bread Crumbs (De Joughe) image

Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

Provided by Lise in Indiana

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 inch) baguette, cut into small pieces
6 tablespoons butter, cut into 5 pieces
2 tablespoons shallots, minced
table salt
ground black pepper
2 tablespoons fresh parsley, minced
2 lbs large shrimp, peeled and deveined (25-36)
1/2 teaspoon sugar
4 teaspoons vegetable oil, divided
4 teaspoons garlic, minced
1/8 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/3 cup dry sherry or 1/3 cup white wine
2/3 cup clam juice, bottled
2 teaspoons fresh lemon juice

Steps:

Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
Cook and stir until crumbs are golden brown, 5 to 10 minutes.
Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
Wipe out the skillet with paper toweling.
Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
Remove pan from heat and transfer shrimp to a large plate.
Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
Stir in lemon juice and remaining 1 Tbs. parsley.
Reduce heat to medium-low and return shrimp to sauce and toss to coat.
Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
Transfer to serving dish and sprinkle with the toasted bread crumbs.
Garnish with lemon wedges, if desired.

BENIHANA SHRIMP

Benihana Shrimp image

Make and share this Benihana Shrimp recipe from Food.com.

Provided by patty.bohorquez

Categories Japanese

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

5 large shrimp
2 tablespoons soy sauce
2 tablespoons soya oil
1 teaspoon garlic butter
1 tablespoon lemon juice
1 dash salt
1 dash pepper

Steps:

Heat griddle to about 350 degrees.
Oil griddle with soybean oil.
Place shrimp on the griddle and saute about 3 minutes on each side.
Add garlic butter and soy sauce and continue to cook for 1 to 2 minutes longer.
Sprinkle salt and pepper to taste.
Squeeze juice from half a lemon over the shrimp.
Remove from the griddle.

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