Sautéed Shrimp With Capers And Olives Recipes

SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA

Steps:

• Saute the shrimp in the olive oil for 2 minutes.
• Add the garlic and capers and saute for 30 seconds more.
• Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
• Add the cream and simmer until sauce is reduced by 1/3.
• Season with salt and pepper to taste.
• If desired, add fresh or dried parsley.
• Pour sauce over pasta, and enjoy!

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
• Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
• Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
• Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.

SPANISH STYLE GARLIC SHRIMP WITH CAPERS

Steps:

• In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
• Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
• Cook the shrimp until opaque and just firm.
• Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.