SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SHRIMPCARGOT
After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!
Provided by ambibambi
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
- Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 203 calories, Carbohydrate 2.4 g, Cholesterol 107.5 mg, Fat 17 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 10.3 g, Sodium 202.4 mg, Sugar 0.7 g
SHRIMP ESCARGO
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
BAKED GARLIC SHRIMP. KEG STYLE RECIPE - (3.7/5)
Provided by slebel
Number Of Ingredients 12
Steps:
- Now to cook up this buttery goodness: Melt your butter in a sauce pan. Add the garlic, parsley and escargot mix. Saute for a few minutes Add the shrimp. Saute until they are pink or warm the whole way through. (I use precooked shrimp. But if you aren't you'll want to wash them before you stick them in, and cook them till they are pink and puffy) Get out those escargot plates. Place one little guy in each hole, and add some of the butter/garlic/parsley mix to each. Cover with cheese. Stick in oven and broil until cheese is melted and a little crispy. Kinda like a good pizza. Serve, with some crusty bread, to your husband who will think you are some chef extraordinaire. (No need to tell him otherwise) I dip my bread in the butter once all the shrimps are annihilated. We like a cold glass of coke with this tasty treat but I think most people would enjoy a glass of wine.
SHRIMP AU GRATIN
A unique way to eating shrimp, it's au gratin. Try it over grilled veggies and it's even better. It's very filling and appetizing. You can serve the shrimp au gratin on top of some of your favorite grilled vegetables, like portobello mushrooms.
Provided by IMANKAY
Categories Seafood Shellfish Shrimp
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
- Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
- Bake in the preheated oven until crisp, about 25 minutes.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 22.5 g, Cholesterol 176.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 31.4 g, SaturatedFat 13.3 g, Sodium 708.5 mg, Sugar 7.4 g
BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
ESCARGOTS GRATINéS
A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.Add a chopped shallot and parsley to the buttter
Provided by Sageca
Categories Canadian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse the escargots.
- Put escargots, bay leaf and consommé in sauce pan.
- Simmer for 40 minutes without covering.
- Drain the escargots.
- Meanwhile melt butter and add the crushed garlic; set aside.
- Spoon escargots in garlic butter and let rest 2 hours on counter.
- Place escargots in each hole of escargot dish.
- Spoon on garlic butter.
- Cover with grated cheese.
- Set under broiler for 5 minutes.
- Serve with toasts.
Nutrition Facts : Calories 325.6, Fat 29.7, SaturatedFat 18.4, Cholesterol 97.3, Sodium 861.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 12.9
GARLIC BUTTER FOR GARLIC BREAD, ESCARGOT OR SHRIMP
The garlic butter blend can be used for scampi or escargot by simply broiling shrimp or the snails in it! Copied from a community cookbook.
Provided by Oolala
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan over low heat and remove from heat.
- Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
- Add salt to taste.
- *If using as a sauce, use to coat and cook in broiler.
- If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
Nutrition Facts : Calories 768.6, Fat 33.8, SaturatedFat 20.3, Cholesterol 81.3, Sodium 880.2, Carbohydrate 97.2, Fiber 4.2, Sugar 4.4, Protein 20.6
SHRIMPCARGOT
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
SHRIMP, SCALLOP, AND ESCARGOT BUDDIES
Make and share this Shrimp, Scallop, and Escargot Buddies recipe from Food.com.
Provided by R.Rowand
Categories < 15 Mins
Time 10m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- on bamboo skewers place 2 each alternating shrimp scallops and snails.
- place on a broiling pan.
- heat butter in a suace pan add remaining ingredients. cook until mixture has beed reduced to half
- brush the skewers with butter broil 2-3 mins.turn the skewers overbrush with butter again. broilfor an additional 2-3 minutes remove from oven and brush a third time and serve hot.
Nutrition Facts : Calories 143.4, Fat 6.7, SaturatedFat 3.8, Cholesterol 77.6, Sodium 180, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 15.9
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