Spicy Shrimp With Garlic Basil And Rosemary Recipes

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ROSEMARY GARLIC SHRIMP



Rosemary Garlic Shrimp image

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chili pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY



Spicy Shrimp with Garlic, Basil, and Rosemary image

"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 16

Salt and pepper
1 pound penne pasta
1 tablespoon plus 1/4 cup extra-virgin olive oil
8 garlic cloves, cut into matchsticks, plus 1 more for pressing
1 tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno chiles, seeded and finely diced
1/2 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
1 tablespoon tamari sauce
2 teaspoons Worcestershire sauce
2 tablespoons medium sherry
2 teaspoons sugar
1/3 cup pitted and halved black olives

Steps:

  • Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
  • In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
  • Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
  • Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

GRILLED ROSEMARY GARLIC SHRIMP RECIPE



Grilled Rosemary Garlic Shrimp Recipe image

Marinating shrimp in a rosemary garlic mixture brings out delicious garlic flavor. Serve as an appetizer or addition to pasta or rice.

Provided by Derrick Riches

Categories     Appetizer     Entree

Time 1h18m

Yield 4

Number Of Ingredients 6

1/4 cup finely chopped garlic
1 teaspoon sea salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil , plus extra for brushing shrimp
16 jumbo shrimp (about 10 per pound), shelled and deveined with tails left on
Lemon wedges for serving

Steps:

  • Gather the ingredients.
  • Mash the garlic and salt together in a large bowl using a fork. Mix together with the minced rosemary and olive oil.
  • Add the shrimp. Cover and place in the refrigerator for 1 to 2 hours.
  • Preheat the grill and oil the grates. Place 4 shrimp on each skewer. Brush the shrimp with oil.
  • Cook the shrimp for 3 to 4 minutes on each side, or until just cooked through (the shrimp appear pink and are firm to the touch when done).
  • Serve with lemon wedges for squeezing.

Nutrition Facts : Calories 200 kcal, Carbohydrate 19 g, Cholesterol 84 mg, Fiber 5 g, Protein 12 g, SaturatedFat 2 g, Sodium 913 mg, Sugar 4 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

GARLIC BASIL SHRIMP



Garlic Basil Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 8

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
  • Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Nutrition Facts : Calories 260, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 215 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 30 grams

ROSEMARY SHRIMP WITH SPAGHETTI



Rosemary Shrimp with Spaghetti image

I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked white fiber or whole wheat spaghetti
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cups fresh baby spinach
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

GARLIC AND ROSEMARY SHRIMP



Garlic and Rosemary Shrimp image

I came across this recipe when looking for things to make with herbs that I grow. Although I haven't made this yet I am planning on making it soon. Recipe source: local newspaper

Provided by ellie_

Categories     < 60 Mins

Time 50m

Yield 12 appetizer servings, 4-6 serving(s)

Number Of Ingredients 13

3 lbs unpeeled medium shrimp
1/4 cup butter or 1/4 cup margarine
1/4 cup olive oil
1 large head of garlic, the whole thing, peeled and separated into cloves
1 cup white wine
1/4 cup white wine vinegar
1/4 cup lemon juice
4 dried hot red chili peppers
3 bay leaves
3/4 teaspoon salt
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon dry crushed red pepper

Steps:

  • Peel shrimp, leaving tails on and set aside.
  • In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
  • Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
  • Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
  • Remove shrimp from pan with slotted spoon and set aside.
  • Cook remaining shrimp for 5 minutes or until shrimp turns pink.
  • Strain broth.
  • Serve shrimp with strained broth, if desired.

Nutrition Facts : Calories 649.8, Fat 31, SaturatedFat 10.3, Cholesterol 548.9, Sodium 1027.9, Carbohydrate 9.1, Fiber 0.6, Sugar 1.3, Protein 70.1

GARLIC BASIL SHRIMP



Garlic Basil Shrimp image

Make and share this Garlic Basil Shrimp recipe from Food.com.

Provided by Sondra Beth

Categories     Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 lbs large shrimp, peeled and deveined (20 to 25 per pound)
3 garlic cloves, minced
1/8 teaspoon hot red pepper flakes (or more)
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaf
1 1/2 cups grape tomatoes, halved
salt
fresh ground black pepper

Steps:

  • Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking.
  • Add shrimp and saute , turning over once, until just cooked through, about 2 minutes.
  • Transfer with a slotted spoon to a large bowl.
  • Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds.
  • Add wine and cook over high heat, stirring occasionally, for 3 minutes.
  • Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste.
  • Return the shrimp to pan and cook just until heated through.

Nutrition Facts : Calories 262.8, Fat 9.4, SaturatedFat 1.4, Cholesterol 216, Sodium 218.2, Carbohydrate 5.9, Fiber 0.8, Sugar 0.5, Protein 29.6

ROASTED SHRIMP WITH ROSEMARY AND LEMON



Roasted Shrimp With Rosemary and Lemon image

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

Steps:

  • Heat the oven to 500.
  • Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
  • Drizzle with olive oil and lemon juice.
  • Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

SHRIMP WITH BASIL-GARLIC BUTTER



Shrimp with Basil-Garlic Butter image

Categories     Garlic     Shellfish     Tomato     Bake     Sauté     Quick & Easy     Basil     White Wine     Gourmet

Yield Serves 4 (first course)

Number Of Ingredients 8

12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Steps:

  • Preheat oven to 350°F.
  • Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
  • While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
  • Serve shrimp with sauce.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP



Chef John's Grilled Garlic and Herb Shrimp image

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

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Top Asked Questions

How to cook shrimp in a pan with sauce?
Directions. Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
How to cook spaghetti with shrimp?
Add the spaghetti and the reserved cooking water to the skillet and season with salt and pepper. Cook over moderately high heat, tossing the pasta and lightly crushing the tomatoes, until the sauce is slightly thickened and the shrimp are cooked through, about 4 minutes. Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.
How long do you cook shrimp in tomato sauce?
Cook 1 minute; turn the shrimp over and toss in the herbs and cannellini. Stir in the tomato puree and ¼ cup water; bring to a simmer cook a few more minutes, until the shrimp are opaque and the sauce thickens slightly. Add the butter and swirl until it melts into the sauce.
How long to cook shrimp on the grill?
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink.

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