Honey Lemon Shrimp With Chili Butter Sauce Food

HONEY LEMON GARLIC SHRIMP

Steps:

• Completely defrost shrimp and pat dry.
• In a large skillet, add vegetable oil and heat skillet under medium high heat.
• Once skillet is heated up, add shrimp to skillet. Do not overlap. Lightly sprinkle salt onto shrimp. Sear shrimp for ~2 minutes, then flip over. Lightly sprinkle salt again, and sear for another ~2 minutes, or until shrimp is done.
• Remove shrimp from skillet and set aside.
• Add freshly squeezed lemon juice, honey, and minced garlic onto skillet. Lightly scrap the bottom of the skillet to incorporate the juices from searing the shrimp into the sauce.
• Bring to boil, then bring to medium low heat. Continue cooking sauce for a minute or so, or until the desired thickness.
• Bring cooked shrimp back into skillet. Stir to coat shrimp with sauce. Remove from heat promptly.
• Serve and enjoy!

HONEY LEMON SHRIMP WITH CHILI BUTTER SAUCE

Steps:

• Whisk together all of the Honey Garlic Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate at room temperature 15-30 minutes or in the refrigerator for 60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
• GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
• Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
• Add reserved Honey Garlic Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
• Brush shrimp with Honey Garlic Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
• STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
• Remove shrimp to a large plate. To the same skillet, add reserved Honey Garlic Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.

BROWNED BUTTER HONEY LIME SHRIMP

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
• Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
• Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
• Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
• Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
• Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
• Serve with steamed vegetables; over rice or with a salad

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.