Shrimp In Lemon Sauce Garides Avgolemeno Recipes

SHRIMP IN LEMON SAUCE: GARIDES AVGOLEMENO

Steps:

• Marinate the shrimp in the olive oil, oregano, and garlic 30 minutes
• Preheat a grill. Preheat an oven to 450 degrees F.
• Slide 4 shrimp onto each skewer. Place on a hot grill and mark on both sides quickly, not cooking them through. Put them in a baking dish and pour the fish broth over the shrimp with the tomatoes and place in the oven for about 4 minutes.
• Remove from the oven, take the shrimp out of the baking dish, and place on a platter.
• In a bowl whisk together the eggs and lemon juice. Slowly pour in the fish broth with the tomatoes and incorporate it until foamy. Season with salt and pepper. Pour it over the shrimp and sprinkle with parsley. Serve warm, as an appetizer.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

GARLIC-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.