Garlic Herb Roasted Shrimp Food

GARLIC HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400°F (207°C).
• Combine the shrimp, garlic, parsley, butter, salt and pepper together. Stir to mix well.
• Arrange the shrimp on a baking sheet lined with parchment paper, on a single layer. Roast for 8 minutes and serve immediately with some lemon wedges and cocktail sauce.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
• Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
• Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
• Serve immediately.
• The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400ºF.
• 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.

SHRIMP WITH GARLIC HERB BREAD CRUMBS

Steps:

• Preheat the oven to 425°F
• Lightly oil a large baking pan.
• In a mini processor add garlic cloves to bottom. Pulse one or two times to chop garlic.
• Add bread slices, red pepper flakes, parsley, and basil to processor with garlic in it. Process mixture for a few seconds. Should start to look like mealy bread crumbs.
• Add olive oil to mixture in processor and pulse on and off, for about 30 seconds, until all is coated and crumbly.
• Arrange the shrimp in the baking pan, in a single layer. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
• Place pan in oven and bake for 10 to 15 minutes, depending on the size of the shrimp. The shrimp should turn pink and crumb mixture should become lightly brown. Do not overcook shrimp.
• Serve immediately with lemon wedges.

GOURMET CREATIONS ROASTED GARLIC & HERB SHRIMP SCAMPI

Steps:

• Clean shrimp and set aside. Cook Pasta first. Mix package of Roasted Garlic & Herb dip mix with 1 Tbsp water and set aside for 5 minutes. Then add 3/4 -1 cup of olive oil and mix well. Take out enough to coat a frypan and cook shrimp in it. When done, add cooked pasta and mix well. Combine in the pan and add grated cheese. Serves 2-3.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
• Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
• Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
• Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

ROASTED LEMON GARLIC HERB SHRIMP

Steps:

• Preheat oven to 400 degrees F.
• In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
• Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
• Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture.
• Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
• Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.