Shrimp With Olive Oil Garlic And Lime Recipes

SHRIMP WITH OLIVE OIL AND GARLIC

Steps:

• Saute the garlic in the olive oil until translucent.
• Add the shrimp and salt.
• Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
• Add the lemon juice.
• Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
• Serve immediately.

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas
• *This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
• Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
• When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
• Sooooooo yummy!

SHRIMP WITH OLIVE OIL, GARLIC AND LIME

Steps:

• Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

LIME GARLIC SHRIMP

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet, saute garlic in margarine for 1 minute. Add the shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp-tender. Add wine or broth and lime juice. Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime zest. Serve shrimp mixture over spaghetti.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

GARLIC-LIME SHRIMP

Steps:

• Melt butter in heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.

SHRIMP WITH LIME, CILANTRO AND TOMATOES

Steps:

• Mix together lime juice, olive oil, cumin, garlic, salt and pepper to make marinade.
• Pour over shrimp and toss.
• Set aside for 20 minutes.
• Drain shrimp and reserve marinade.
• Fry shrimp in 1 Tbsp olive oil in frying pan until pink.
• Add tomatoes, cilantro and marinade.
• Toss well and cook until just heated through.
• Serve over rice or pasta.

SHRIMP AND GARLIC

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

SHRIMP BATHED IN OLIVE OIL AND LEMON

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.