Pan Roasted Sizzling Shrimp 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.

PAN-ROASTED SIZZLING SHRIMP

Steps:

• Remove from heat and garnish with:
• Chopped fresh cilantro
• Serve hot over Lime-Scented Rice .

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

SKILLET ROASTED SHRIMP

Steps:

• To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
• Pour into a ramekin.
• Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
• To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
• Add the shrimp and toss to coat.
• Refrigerate for 30 minutes to 1 hour.
• Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
• Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
• Remove from the heat.
• Sprinkle with the pepper and the remaining 2 teaspoons parsley.
• Bring the hot skillet directly to the table, placing it on a heavy trivet.
• Place the ramekin of compound butter in the center of the skillet.
• With your fingers, peel each shrimp and dunk it into the compound butter.

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

SIZZLING SHRIMPS

Steps:

• Heat the oven to its MAX!
• Put the olive oil in an individual oven proof dish (I use Spanish earthenware but anything capable of taking high temparatures will do).
• Heat the oil in the oven until smoking!
• Throw in all ingredients and stir quickly.
• Serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink.
• Serve with lemon quarters and plenty of good bread to soak up the juices.
• This dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc.

SIZZLING GARLIC SHRIMP

Steps:

• Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
• One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.