ORANGE-ROSEMARY SHRIMP
Orange-Rosemary Shrimp
Provided by BHG Test Kitchen
Time 33m
Number Of Ingredients 10
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a freezer bag; add frozen vegetables.
- For marinade, in a small bowl combine orange peel, orange juice, oil, garlic, rosemary, salt, and crushed red pepper. Pour over shrimp and vegetables. Seal bag; turn to coat shrimp and vegetables. Freeze for up to 1 month.
- To serve, thaw in the refrigerator overnight.
- Heat a 12-inch skillet over medium-high heat. Add shrimp mixture; cook and stir about 8 minutes or until shrimp are opaque. Serve shrimp mixture over rice.
Nutrition Facts : Calories 365 kcal, Carbohydrate 32 g, Cholesterol 183 mg, Protein 27 g, SaturatedFat 2 g, Sodium 315 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 12 g
SHRIMP ROASTED ON ROSEMARY
We love the flavor and the look of head-on jumbo shrimp,but medium shrimp can be used; just roast the dish for 15 minutes in step 4. Serve the shrimp in the skillet, and the herb's heady aroma will be part of the experience.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 6
Steps:
- Make a slit along the vein of each shrimp using a sharp paring knife, cutting through the shells and slightly into the flesh to partially butterfly; devein. Combine garlic and oil in a medium bowl, slightly mashing garlic. Stir in orange zest and juice. Add shrimp. Rub marinade into shrimp to coat. Let marinate in refrigerator, covered, tossing occasionally, for at least 1 hour.
- Preheat oven to 450 degrees. Season shrimp with 1/2 teaspoon salt and some pepper; toss to coat. Remove from marinade, brushing off any large garlic pieces. Strain marinade into a bowl, pressing on garlic; discard solids.
- Arrange half the rosemary in a 12-inch cast-iron skillet. Place oranges on top of rosemary. Arrange shrimp on top of oranges. Tuck remaining rosemary between shrimp. Pour in reserved marinade.
- Bake in upper third of oven until shrimp start to brown and are just cooked through, 13 to 15 minutes.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
ROASTED SHRIMP
This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!
Provided by Holly Van Lom
Categories Seafood Shellfish Shrimp
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
- Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
- Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Categories Fruit Garlic Marinate Roast Low Fat Orange Shrimp White Wine Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
- Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
- Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
- Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
- Spoon barley with greens onto plates. Top with shrimp and serve.
ROSEMARY GARLIC SHRIMP
Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
ROASTED SHRIMP WITH ROSEMARY AND LEMON
Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
- Drizzle with olive oil and lemon juice.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.
ROAST SHRIMP WITH ORANGE AND ROSEMARY
Make and share this Roast Shrimp With Orange and Rosemary recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
- Add rosemary, return to oven until rosemary begins to sizzle.
- Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
- Roast until the shrimp turns pink, about 10 minutes.
Nutrition Facts : Calories 284.4, Fat 13.2, SaturatedFat 2, Cholesterol 259.2, Sodium 252.9, Carbohydrate 4.8, Fiber 0.1, Sugar 2.6, Protein 34.9
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Steps:
- Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.
SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE
Provided by Craig Claiborne
Categories salads and dressings
Time 15m
Yield Two servings
Number Of Ingredients 12
Steps:
- Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
- Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
- In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams
GARLIC AND ROSEMARY SHRIMP
I came across this recipe when looking for things to make with herbs that I grow. Although I haven't made this yet I am planning on making it soon. Recipe source: local newspaper
Provided by ellie_
Categories < 60 Mins
Time 50m
Yield 12 appetizer servings, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel shrimp, leaving tails on and set aside.
- In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
- Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
- Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
- Remove shrimp from pan with slotted spoon and set aside.
- Cook remaining shrimp for 5 minutes or until shrimp turns pink.
- Strain broth.
- Serve shrimp with strained broth, if desired.
Nutrition Facts : Calories 649.8, Fat 31, SaturatedFat 10.3, Cholesterol 548.9, Sodium 1027.9, Carbohydrate 9.1, Fiber 0.6, Sugar 1.3, Protein 70.1
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