Champagne And Rosemary Shrimp Food

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.

GRILLED ROSEMARY GARLIC SHRIMP RECIPE

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.

ROSEMARY GARLIC SHRIMP

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.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
• Garnish shrimp with rosemary sprigs and serve with lemon wedges.

ROSEMARY SHRIMP IN SHERRY

Steps:

• In a large frypan, heat oil over medium high heat; saute garlic until light golden and fragrant; about 10 seconds.
• Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute.
• Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes.

CHAMPAGNE & ROSEMARY CHICKEN

Steps:

• Flatten chicken and dust with the flour, salt and pepper.
• In a very large skillet Melt butter and olive oil together over medium heat.
• Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
• Add the cream and rosemary and cook until thickened.
• Remove to a serving plate, pour sauce over chicken and garnish with parsley.
• Serve with rice.

SAUTEED SHRIMP WITH ROSEMARY

Steps:

• Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
• Warm the ingredients over low heat for 2-3 minutes; let cool.
• Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
• Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
• Toss the shrimp so that it is coated with the marinade.
• Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
• If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
• Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
• Lightly salt and serve with lemon juice.

CHAMPAGNE AND ROSEMARY SHRIMP

Steps:

• 1. Combine salt, peppers, paprika and chopped rosemary in a small bowl and set aside. (You may want to put half in a second bowl) 2. Heat 1/4 cup butter in a large skillet over medium-high heat. 3. Add mushrooms and half of the seasonings, green onions, garlic and chopped parsley. 4. Sauté until mushrooms are golden brown. Add champagne and boil until reduced by half, about 5 minutes. 6. Add the heavy cream and continue to boil, until sauce is slightly thickened. 7. In another large skillet, melt remaining 1/4 cup butter. 8. Add the shrimp and remaining seasonings, green onions, garlic and chopped parsley. 9. Saute until shrimp turn pink, about 3 minutes. 10. Add shrimp to mushroom sauce, garnish with additional chopped parsley, if desired, and serve over hot cook

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Steps:

• For sauce base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

ROAST SHRIMP WITH ORANGE AND ROSEMARY

Steps:

• Preheat oven to 450.
• When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
• Add rosemary, return to oven until rosemary begins to sizzle.
• Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
• Roast until the shrimp turns pink, about 10 minutes.

GARLIC AND ROSEMARY SHRIMP

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.

ROASTED SHRIMP WITH ROSEMARY AND LEMON

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.