Manchurian Shrimp Garlic Flavored Shrimp Food

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Steps:

• Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
• Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

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.

EASY EXTREMELY GARLIC SHRIMP

Steps:

• Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

GARLICKY DOUSED SHRIMP

Steps:

• Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.
• Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)
• Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.
• Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.
• Place in a small bowl and serve with the Garlicky Doused Shrimp.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

HONEY GARLIC SHRIMP OVER LINGUINE

Steps:

• Cook and drain the pasta according to the directions on the package; cover to keep warm.
• Heat water in a 12-inch non-stick skillet over medium-high heat.
• Add the frozen veggies and bell pepper.
• Cook for 2-3 minutes, stirring frequently.
• Stir in the shrimp.
• Cook, stirring frequently, until the veggies are crisp-tender and the shrimp are pink and firm.
• Stir in the marinade and honey.
• Heat through and serve over the linguine.

GARLIC SHRIMP

Steps:

• In a large Ziplock freezer bag, mix everything 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 1-4 hours.
• Preheat large heavy bottom pan with a little more olive oil in it on medium.
• Toss shrimp around for about 10-15 minutes until pink and lightly browned.
• TIP: Do not substitute with garlic powder OR dried parsley!
• Serve with steak or pasta with a white sauce.

GARLIC SHRIMP

Steps:

• Mix all ingrediants together with the shrimp.
• Put in zip lock bag or covered bowl.
• Put in the fridge for 1/2 hour to overnight.
• 1/2 hour is just as good.
• Put shrimp onto a sided cookie sheet.
• No need to drain.
• Preheat oven to 500.
• Bake 7-9 minutes.
• You can leave the shells on for guest to peel (too messy for me).
• Another idea is to put individual portions of 4-6 on a skewer and then bake (take those shells off first).
• This is quick and no mess.

GARLIC SHRIMP

Steps:

• puree 1/2 c olive oil, onions, garlic, salt& pepper in blender.
• pour over shrimp and marinate for 1 hour.
• heat remaining oil in skillet, add shrimp and marinade, saute about 5 minutes until shrimp are opaque serve over rice.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.