Appetizer Essentials Pan Fried Garlic Shrimp Food

GARLIC SHRIMP

Steps:

• Thaw, peel & devein 1 lb shrimp.
• Sprinkle with whatever seasoning you like. I used 1 tsp garlic powder, ¼ tsp black pepper & ¼ tsp salt.
• Heat skillet with couple tablespoons oil until almost a smoking point.
• Carefully place some shrimp on the skillet trying not to overcrowd the skillet, to prevent drastic loss of heat. Cook for 1-2 minutes.
• Turn to the other side. Cover with lid and cook for another 2-3 minutes, or until it's cooked through.
• When cooked, the shrimp will curl up even more. Remove to a serving platter and stick a decorative 'toothpick'.

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD

Steps:

• In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
• Refrigerate for 1 hour.
• Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
• TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
• Serve with steak or pasta with a white sauce.
• I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

PAN-FRIED GARLIC SHRIMP

Steps:

• Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

4 MINUTE SPICY GARLIC SHRIMP

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.

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

EASY GARLIC FRIED SHRIMP

Steps:

• Stir together soy sauce, water, and sugar in a small bowl.
• Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

GARLIC BUTTER SAUTEED SHRIMP

Steps:

• Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail, optional.
• Combine the ingredients for the seasoning: the Italian seasoning, salt, pepper and paprika.
• In a bowl, coat the shrimp with the seasoning and mix well.
• In a skillet, over medium heat, melt the butter and garlic, stirring frequently.
• Add shrimp and cook 2-3 minutes per side.
• Remove from heat and drizzle freshly squeezed lemon, mix to combine.
• Enjoy.

APPETIZER ESSENTIALS: PAN-FRIED GARLIC SHRIMP

Steps:

• 1. PREP/PREPARE
• 2. My favorite pan to use for this recipe is a small-size cast-iron pan; however, you can use any pan, big or small.
• 3. Gather your ingredients (mise en place).
• 4. Place the shrimp in a small bowl, and toss with the salt, and paprika. Let stand for about 10 minutes.
• 5. Add enough extra-virgin olive oil to cover the bottom of your pan, and add the garlic.
• 6. Adjust the heat to medium-low, and allow the garlic to baste in the warming olive oil.
• 7. After 2 - 3 minutes toss in the red-pepper flakes, and stir to combine.
• 8. When the garlic begins to sizzle (about 10 minutes), add the shrimp in a single layer.
• 9. When they begin to turn pink (about 2 - 3 minutes), flip and cook for an additional minute.
• 10. Chef's Note: If you are using the sherry, add it as soon as you flip the shrimp over.
• 11. Remove the pan from the heat, and allow the shrimp to finish cooking in the warm oil, another minute or so.
• 12. PLATE/PRESENT
• 13. Serve while still nice and warm, with some crusty bread, for dipping into the wonderful garlic-infused olive oil. Enjoy.
• 14. Keep the faith, and keep cooking.