Saucy Herbed Shrimp Recipes

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.

SAUTéED SHRIMP WITH GARLIC, LEMON, AND HERBS

Steps:

• Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
• Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
• Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
• Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.

HERBED HORSERADISH SHRIMP COCKTAIL SAUCE

Steps:

• Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
• Serve with cooked and chilled shrimp.

GARLICKY HERBED SHRIMP

Steps:

• In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.

GARLIC AND HERB SHRIMP

Steps:

• Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the "butterfly" effect. Pat shrimp dry with paper towels.
• Mix together all of the ingredients except the shrimp.
• Add shrimp and coat well with the mixture. Cook within 10 minutes of combining or the lemon juice will start to cook the shrimp.
• In a large saute pan, heat 2 tablespoons olive oil on medium-high heat.
• Add the shrimp and cook about 1 1/2 minutes on each side, or until cooked through.

SAUCY HERBED SHRIMP

Steps:

• Cut all vegetables ahead as this dish cooks quickly.
• Pour oil into large skillet and heat.
• Add minced garlic and onion: stir until nearly translucent.
• Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
• Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
• Add tomatoes and stir in; cook one minute more.
• Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
• I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.

HERBAL SHRIMP DELIGHT WITH BEER SAUCE

Steps:

• In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
• In a small bowl, blend the flour and water to a paste.
• Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.
• Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
• Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.

SMOKY HERBED SHRIMP

Steps:

• In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.

HERBED SHRIMP SCAMPI IN A POUCH

Steps:

• Preheat grill for medium heat.
• Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
• Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
• Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

FRESH HERB-MARINATED SHRIMP

Steps:

• In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
• Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.