Lemon Garlic Shrimp With Greens Recipes

LEMON-GARLIC SHRIMP & VEGETABLES

Steps:

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
• Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

LEMON GARLIC SHRIMP WITH GREENS

Steps:

• Cut the ham into 1/2-inch-thick strips, about 6 inches long.
• Wrap each strip snugly around the center of each shrimp.
• Heat the olive oil in a large non-stick skillet over high heat until very hot.
• Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
• Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
• Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
• Take the pan from the heat and stir in the lemon zest, parsley and paprika.
• Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
• If storing for longer than 30 minutes, cover tightly once chilled.
• For the salad dressing, stir together the shallot, lemon zest and lemon juice.
• Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
• Season to taste with salt and pepper.
• Put the lettuces in a large bowl, drizzle the dressing over, and toss.
• Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
• Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
• Garnish with parsley sprigs and cracked pepper.
• Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
• Cook in batches, if necessary.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

LEMON-GARLIC SHRIMP AND GRITS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and black pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and black pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

FLAVORFUL LEMON GARLIC SHRIMP

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, saute the shrimp, red pepper, onions, garlic and Italian seasoning in butter until shrimp turn pink. , In a small bowl, combine the cornstarch, broth and lemon juice until smooth; stir into shrimp mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir 1/2 teaspoon lemon zest into prepared rice. Serve with shrimp mixture; sprinkle with remaining lemon zest.

GARLIC LEMON SHRIMP RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat.
• Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
• Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
• Serve and enjoy!

SHRIMP IN LEMON GARLIC SAUCE

Steps:

• In a large pot, add water, salt, peppercorns, chili flakes, paprika and coriander seeds.
• Bring to a boil.
• Boil for 5 minutes.
• Add shrimp.
• Turn heat to medium-low and poach for 4 to 5 minutes or until shrimp are pink and firm.
• Drain immediately and cool on a plate.
• Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange rind and chili flakes in a food processor and process until chunky.
• With machine running, add oil down the feeder tube.
• The mixture will thicken and become smooth.
• Season with salt and pepper.
• Serve shrimp with sauce.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

SHRIMP WITH GARLIC AND LEMON

Steps:

• Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.
• Toss with lemon juice and parsley. Season with salt and pepper.