Herbed Shrimp Appetizer 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.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

Steps:

• Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
• Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
• Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
• Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

HERBED SHRIMP APPETIZER

Steps:

• In a large bowl, combine the first eight ingredients. Place the shrimp in a large resealable plastic bag; add herb mixture. Seal bag and toss to coat. Refrigerate for at least 4 hours. , With a slotted spoon, transfer shrimp to a serving bowl. Garnish with flowers and herbs.

GRILLED HERB SHRIMP

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

FRESH HERB-MARINATED SHRIMP

Steps:

• In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
• Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.

FETTUCCINE WITH HERBED SHRIMP

Steps:

• Thaw shrimp, if frozen.
• Cut shrimp in half lengthwise, set aside.
• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
• In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper.
• Add to saucepan.
• Cook and stir until thickened and bubbly.
• Add shrimp to wine mixture.
• Cover and simmer about 2 minutes or until shrimp turn opaque.
• Stir in tomatoes; heat through.
• Spoon the shrimp mixture over pasta.
• Sprinkle with Parmesan cheese and parsley.
• Toss to mix.
• Makes 4 main-dish servings.

HERBED SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, combine soup mix and milk in a sauce pan. Cook and stir over medium heat until smooth.
• Add shrimp and broccoli; simmer, uncovered, for 3-5 minutes or until shrimp are pink (do not boil).
• Drain pasta; toss with the shrimp mixture. Sprinkle with Parmesan cheese.

HERBED SHRIMP DIP

Steps:

• Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

SMOKY HERBED SHRIMP

Steps:

• In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.