Delicious Copycat Giovannis North Shore Garlic Shrimp Recipe 415 Food

DELICIOUS COPYCAT GIOVANNI'S NORTH SHORE GARLIC SHRIMP RECIPE - (4.1/5)

Steps:

• Thaw, rinse and devein shrimp. In a small baking dish mix together flour, paprika and cayenne pepper. Then coat shrimp with four mixture. Preheat skillet about two minutes on medium high, then add clarified butter and immediately followed by chopped garlic. Let garlic cook for about a minute and add shrimp. Sprinkle ½ teaspoon salt and let cook for up to 3 minutes. Turn shrimp over and cook for several more minutes. Pour ⅛ cup of white wine over shrimp and add 2 tablespoons of regular butter. Cook until garlic is brown.

MY COPYCAT SHRIMP PAESANO

Steps:

• Pre-heat oven to 400º F.
• Soak shrimp in half& half for 30 minutes.
• Drain shrimp and dust lightly in flour.
• Sauté shrimp for 5 minutes on one side.
• You will have to do in batches so that you do not overcrowd.
• Do not turn shrimp.
• Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
• Turn to BROIL and broil for 5 minutes.
• Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
• Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
• (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
• Pool sauce in plates and top with shrimp.
• Serve immediately.

NORTH SHORE GARLIC SHRIMP

Steps:

• In a shallow bowl, combine the flour, paprika and 1 1/2 tsp salt. Lightly dredge the shrimp in the mixture, shaking off the excess. Set aside.
• Heat a large heavy skillet over medium-low heat. Add the oil, garlic and a pinch of salt. Cook, stirring, until the garlic is tender (about 2 minutes). Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
• Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes).
• Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice and toss to combine. Season to taste with salt and serve.
• Serve over two scoops of hot white rice North Shore style.

MEDITERRANEAN GARLIC SHRIMP - OLIVE GARDEN COPYCAT

Steps:

• Heat olive oil in pan over medium heat.
• Add red pepper flakes and garlic, cook for 1 minute.
• Add shrimp, stir and cook until done.
• Top with cheese.
• The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.

GIOVANNI'S SHRIMP SCAMPI

Steps:

• Rinse shrimp in cool running water and lightly pat dry. Stir the shrimp, garlic, salt, pepper, flour and butter gently together in a covered container. Allow to marinate in the fridge for at least one hour. Remove from fridge and let sit at room temperature for approximately 30 minutes.
• Heat a sauté pan over medium-high until hot. Pour contents of container into pan and sauté shrimp for about 3 minutes on each side. Once the garlic begins to brown, turn off heat. Remove the shrimp immediately and serve with the rice and lemon wedge. Spoon the extra sauce over the rice and shrimp.

GRILLED SHRIMP WITH TAMARIND SAUCE RECIPE - (4.3/5)

Steps:

• Prepare grill for cooking. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander. Make sauce: Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes. Grill shrimp: Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) Spoon tamarind sauce over shrimp (still in shells) in a serving dish.