SAUTéED SHRIMP WITH GARLIC AND PARSLEY
Industrial shrimp farming takes a heavy toll on coastal areas. Whenever possible, buy fresh, sustainably harvested wild shrimp. These taste the best and are the best for the environment. Shrimp is a delicate food that should be cooked soon after it is purchased. Keep it stored over ice until ready to use. Shrimp is sold by size (large, jumbo, bay, etc.), and some are labeled with numbers that express the number of shrimp to a pound (16-20 means a pound will yield 16 to 20 shrimp, for example). Either peeled or left in the shell, shrimp can be grilled, baked, steamed, boiled, or sautéed. As they cook they turn bright pink or red, depending on the variety. This change of color is the sign that they are done. In their shells, most shrimp will cook in three or four minutes; when peeled, shrimp cook in just a minute or two. Keep a close eye on shrimp while they are cooking. When cooking shrimp in the shell, season it generously; the seasoning needs to penetrate the shell to flavor the meat inside. (The shell itself also flavors the shrimp.) Leave unpeeled shrimp whole when boiling or sautéing. When grilling, baking, or broiling unpeeled shrimp, you can first butterfly (or split) them. Turn the shrimp on its back and cut lengthwise, through the underside to the back shell, leaving the two halves connected. Flatten the shrimp. For easy grilling, skewer the butterflied shrimp, season them, and brush with oil or butter. To peel shrimp, split the shell by gently prying it apart and away with your thumbs, from the underside out. The last joint of the shell and the tail can be left on for color if you want. All shrimp have a sand vein that runs the length of the tail on the dorsal side. The sand veins of large shrimp are sometimes gritty when full. When full, the vein will look dark and should be removed (it is not necessary to remove it when empty). Without cutting too deeply, run your knife down the center of the back of the shrimp, scrape the vein out of the cut, and discard it. I prefer shrimp sautéed in their shells. Peeling with your fingers at the table is a bit messy (some would say fun), but the flavor the shells impart makes it all worthwhile.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
- Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
- Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
- Chop the leaves; you should have at least 3 tablespoons.
- Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
- Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
- Add 4 sliced scallions to the shrimp with the garlic and parsley.
- Add a large pinch of dried chile flakes.
- For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
- Peel and devein the shrimp before cooking.
SHRIMP WITH PARSLEY-GARLIC BUTTER
This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.
Provided by KimmieCat1
Categories Spreads
Time 34m
Yield 6-8 appetizer servings, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
- 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
- 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
- 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
- 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.
Nutrition Facts : Calories 384.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 272, Sodium 1903.3, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 21.2
PARSLEY SHRIMP
Make and share this Parsley Shrimp recipe from Food.com.
Provided by Lavender Lynn
Categories African
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saucepan over medium heat.
- Saute the shrimp until lightly pink.
- Add the onion, tomato, and parsley.
- Stir-fry on medium-high heat until the onion is soft, about 4-5 minutes.
- Add the wine and cognac and cook until they've reduced by about 2/3.
- Serve with lemon slices.
Nutrition Facts : Calories 259.9, Fat 9, SaturatedFat 1.4, Cholesterol 172.8, Sodium 176.6, Carbohydrate 13, Fiber 3.5, Sugar 3, Protein 24.5
SHRIMP WITH GARLIC AND PARSLEY RECIPE - (4.5/5)
Provided by lauramae
Number Of Ingredients 10
Steps:
- In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve. Serve over pasta if desired.
SHRIMP AND RICE SALAD WITH PARSLEY
The parsley adds both color and flavor to this salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 300 g, Fat 8 g, Fiber 1 g, Protein 15 g
More about "parsleyshrimp recipes"
GARLIC SHRIMP WITH LEMON AND PARSLEY RECIPE - SPAIN ON A …
From spainonafork.com
Reviews 27Estimated Reading Time 2 minsServings 4Total Time 15 mins
GARLIC PARSLEY BUTTER SHRIMP - JO COOKS
From jocooks.com
4.4/5 (52)Total Time 15 minsCategory AppetizerCalories 228 per serving
- Make compound butter: In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
- Prepare the shrimp with butter: Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
- Bake: Place skillet in oven and bake for about 10 minutes or until shrimp turns slightly pink and hot and bubbly.
SAUTéED SHRIMP WITH PARSLEY RECIPE - READER'S DIGEST CANADA
From readersdigest.ca
Category Main CoursesEstimated Reading Time 40 secs
CREAMY GARLIC SHRIMP WITH PARMESAN (LOW CARB) - CAFE DELITES
From cafedelites.com
PARSLEY SHRIMP AND SCALLOP BROCHETTES | METRO
From metro.ca
PARSLEY PESTO SHRIMP PASTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
OVEN-BAKED SHRIMP PARMESAN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CREOLE SHRIMP WITH PARSLEY COUSCOUS - HOME MADE ZAGAT
From thisbagogirl.com
FRIED SHRIMP RECIPE {PERFECTLY CRISPY!} - COOKING CLASSY
From cookingclassy.com
33 PARSNIP RECIPES TO TRY TODAY - TASTE OF HOME
From tasteofhome.com
THE BEST PARSNIP RECIPES | MARTHA STEWART
From marthastewart.com
MEDITERRANEAN-STYLE GARLIC SHRIMP RECIPE | THE …
From themediterraneandish.com
10 PARSLEY RECIPES TO TRY – A COUPLE COOKS
From acouplecooks.com
40 FRESH PARSLEY RECIPES TO USE UP THAT BIG BUNCH
From tasteofhome.com
PARSLEY RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP WITH GREEN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BAKED GARLIC PARMESAN SHRIMP RECIPE (STEP BY STEP) - WHISKAFFAIR
From whiskaffair.com
PARSNIP RECIPES | ALLRECIPES
From allrecipes.com
28 BEST SHRIMP RECIPES | QUICK AND EASY SHRIMP DINNER IDEAS
From foodnetwork.com
PARSLEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GARLIC SHRIMP SCAMPI RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
GARLIC-PARSLEY SHRIMP RECIPE | COOKING LIGHT
From cookinglight.com
BAKED LEMON PARSLEY SHRIMP | CLEAN FOOD CRUSH
From cleanfoodcrush.com
BEST GARLIC PARSLEY SHRIMP RECIPE - DELISH.COM
From delish.com
BEST LEMON GARLIC SHRIMP RECIPE - HOW TO MAKE GARLIC BUTTER …
From delish.com
GARLIC PARMESAN ROASTED SHRIMP - DAMN DELICIOUS
From damndelicious.net
SMOKY CITRUS SHRIMP WITH PARSLEY RECIPE - FOOD & WINE
From foodandwine.com
TRADITIONAL ENGLISH PARSLEY SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY GARLIC PARSLEY SHRIMP RECIPE - (WHOLE30 - PALEO - GLUTEN FREE)
From recipesjust4u.com
SHRIMP WITH GARLIC AND PARSLEY - COOKING MELANGERY
From melangery.com
30-MINUTE LEMON PARSLEY SHRIMP AND ROASTED VEGETABLES
From joyfullyfed.com
LEMON, GARLIC AND PARSLEY GRILLED SHRIMP - COOKING WITH MICHELE
From cookingwithmichele.com
GARLIC SHRIMP (HAWAIIAN STYLE) - COOKING CLASSY
From cookingclassy.com
SIMPLE GARLIC, BUTTER, AND PARSLEY SHRIMP - CLASSIC-RECIPES
From classic-recipes.com
AIR FRYER GARLIC BUTTER SHRIMP - THE COUNTRY COOK
From thecountrycook.net
LEMON SHRIMP WITH PASTA GARLIC AND PARSLEY - QUICK AND EASY
From poppopcooks.com
OUR 10 BEST PARSLEY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
GRILLED SHRIMP WITH LEMON PARSLEY BUTTER - CARLSBAD CRAVINGS
From carlsbadcravings.com
MUST TRY! QUICK GARLIC AND PARSLEY SHRIMP RECIPE - YOUTUBE
From youtube.com
SHEET-PAN GARLIC BUTTER SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
SHRIMP PASTA WITH PARSLEY & GARLIC | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
REDDIT - DIVE INTO ANYTHING
From reddit.com
10 BEST PAULA DEEN SHRIMP RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love