Shrimp Sauteed With Garlic And Wine Recipes

GARLIC, BUTTER AND WHITE WINE SHRIMP

Steps:

• Start melting the butter in a skillet over low heat, also adding the olive oil in the process.
• Add the shrimp, some salt, the garlic, and chili flakes. Cook and stir for 5-7 minutes or until the shrimp turn pink.
• Remove the shrimp from the skillet, but stir in the white wine, lemon juice, fresh parsley, some salt, and pepper. Simmer for 5 minutes or until reduces by half.
• Serve the shrimp drizzled with the sauce and garnished with lemon wedges and fresh parsley.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

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 & 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.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

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.