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.
GARLIC SHRIMP IN PANINI PRESS RECIPE - (4.2/5)
Provided by gstark
Number Of Ingredients 6
Steps:
- Combine shrimp, olive oil, garlic, chili powder, worcestershire sauce and lemon. Marinate about 10 minutes Preheat Panini press Pour contents of bowl on panini press Close lida and cook 2-4 minutes
SHRIMP PANINIS WITH PESTO MAYO
This is one of my most favorite sandwiches! I just sounded good together and oh my was it ever!
Provided by Amy H.
Categories Sandwiches
Time 30m
Number Of Ingredients 17
Steps:
- 1. In a blender, mix together the mayonnaise and lemon juice, basil, garlic, and Worcestershire. Season to taste with salt and pepper. Set aside and chill until ready to use.
- 2. Pat shrimp with a paper towel until completely dry. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- 3. Heat a large skillet over medium heat, and add butter and olive oil. When the butter melts, raise the heat to medium-high, and add shrimp all on one side. Cook the shrimp until pink and cooked through, about 5 minutes. Toss shrimp with 1 Tbsp. lemon juice.
- 4. Grill bread on a griddle pan in butter flavor cooking spray until lightly browned.
- 5. Spread mayonnaise on to both sides of bread, add shrimp, leaf lettuce and sliced roma tomato. Makes 4 sandwiches
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
DANCING SHRIMP PANINI
This panini dances with flavor, it takes the idea of a po boy and marries it with grilled scampi. thanks for catching the missing lemon juice in the instructions.
Provided by MarraMamba
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Hollow out most of the bread from the baguette.
- Melt butter in cast iron skillet.
- Add garlic, lemon juice, hot sauce if using and parsley,.
- As soon as butter foams add the shrimp.
- Cook shrimp for 5 minutes or until done,hopefully blackening the shrimp in the sauce.
- Fill the baguette with the shrimp and sauce.
- If using as a panini, place in a panini grill. If using as a po'boy eat it as it is.
- Enjoy with lots of napkins.
Nutrition Facts : Calories 1011.9, Fat 26.6, SaturatedFat 13.1, Cholesterol 487.5, Sodium 2013.5, Carbohydrate 121.1, Fiber 7, Sugar 1, Protein 68
GARLIC SHRIMP
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 9
Steps:
- Toss the shrimp with the salt, pepper and garlic powder. Add 1/2 cup of the garlic, stir in the olive oil and mix well.
- Heat a skillet over high heat and add the shrimp, melted butter and the remaining garlic. Cook until done, making sure not to overcook the shrimp, 3 to 4 minutes. Just before the shrimp finish cooking, add the Shaoxing wine.
- Squeeze some fresh lemon over the shrimp and serve.
THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD
Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!
Provided by Dreamgoddess
Categories Canadian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 222.8, Fat 22.3, SaturatedFat 5, Cholesterol 41.7, Sodium 182.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.2, Protein 4.1
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- Rinse, shell, and devein the shrimp leaving the tails on, then transfer to a bowl. Drizzle the shrimp with the olive oil, pressed garlic, lemon juice and zest, parsley, oregano, kosher salt, black pepper and red pepper flakes. Toss to combine, cover with plastic wrap, and refrigerate for 30 minutes.
- Pour the dried breadcrumbs into a shallow bowl. Gently shake off the extra marinade then lightly dredge each shrimp in the breadcrumbs and place in rows on a baking sheet.
- Bake for 4-5 minutes or until the shrimp are opaque in the center and the bread crumbs begin to brown. Serve warm with a squeeze of extra lemon if desired.
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