Parsley Shrimp Food

GARLIC LEMON SHRIMP RECIPE BY TASTY

Garlic Lemon Shrimp Recipe by Tasty image

Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice

Provided by Alvin Zhou

Categories Dinner

Yield 2 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 lb shrimp, deveined with tails removed
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
½ teaspoon red chili flakes
1 tablespoon fresh parsley, chopped
3 tablespoons lemon juice

Steps:

Melt butter in a pan over medium heat.
Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
Serve and enjoy!

Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams

SAUTéED SHRIMP WITH GARLIC AND PARSLEY

Sautéed Shrimp with Garlic and Parsley image

Industrial shrimp farming takes a heavy toll on coastal areas. Whenever possible, buy fresh, sustainably harvested wild shrimp. These taste the best and are the best for the environment. Shrimp is a delicate food that should be cooked soon after it is purchased. Keep it stored over ice until ready to use. Shrimp is sold by size (large, jumbo, bay, etc.), and some are labeled with numbers that express the number of shrimp to a pound (16-20 means a pound will yield 16 to 20 shrimp, for example). Either peeled or left in the shell, shrimp can be grilled, baked, steamed, boiled, or sautéed. As they cook they turn bright pink or red, depending on the variety. This change of color is the sign that they are done. In their shells, most shrimp will cook in three or four minutes; when peeled, shrimp cook in just a minute or two. Keep a close eye on shrimp while they are cooking. When cooking shrimp in the shell, season it generously; the seasoning needs to penetrate the shell to flavor the meat inside. (The shell itself also flavors the shrimp.) Leave unpeeled shrimp whole when boiling or sautéing. When grilling, baking, or broiling unpeeled shrimp, you can first butterfly (or split) them. Turn the shrimp on its back and cut lengthwise, through the underside to the back shell, leaving the two halves connected. Flatten the shrimp. For easy grilling, skewer the butterflied shrimp, season them, and brush with oil or butter. To peel shrimp, split the shell by gently prying it apart and away with your thumbs, from the underside out. The last joint of the shell and the tail can be left on for color if you want. All shrimp have a sand vein that runs the length of the tail on the dorsal side. The sand veins of large shrimp are sometimes gritty when full. When full, the vein will look dark and should be removed (it is not necessary to remove it when empty). Without cutting too deeply, run your knife down the center of the back of the shrimp, scrape the vein out of the cut, and discard it. I prefer shrimp sautéed in their shells. Peeling with your fingers at the table is a bit messy (some would say fun), but the flavor the shells impart makes it all worthwhile.

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound shrimp
Salt
Fresh-ground black pepper
4 garlic cloves
6 parsley sprigs
2 tablespoons extra-virgin olive oil

Steps:

Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
Chop the leaves; you should have at least 3 tablespoons.
Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
Add 4 sliced scallions to the shrimp with the garlic and parsley.
Add a large pinch of dried chile flakes.
For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
Peel and devein the shrimp before cooking.

SHRIMP AND RICE SALAD WITH PARSLEY

Shrimp and Rice Salad with Parsley image

The parsley adds both color and flavor to this salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 7

Ingredients

1 cup long-grain white rice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 pound medium shrimp, peeled and deveined
1 cup packed fresh parsley leaves, chopped
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 300 g, Fat 8 g, Fiber 1 g, Protein 15 g

PARSLEY SHRIMP

Parsley Shrimp image

Make and share this Parsley Shrimp recipe from Food.com.

Provided by Lavender Lynn

Categories African

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 lb medium shrimp, raw, peeled, and deveined
1/2 onion, chopped
1 small tomatoes, peeled and chopped
2 sprigs parsley, chopped
1/2 cup white wine
2 tablespoons cognac
1 lemon, sliced (for decoration)

Steps:

Heat the olive oil in a saucepan over medium heat.
Saute the shrimp until lightly pink.
Add the onion, tomato, and parsley.
Stir-fry on medium-high heat until the onion is soft, about 4-5 minutes.
Add the wine and cognac and cook until they've reduced by about 2/3.
Serve with lemon slices.

Nutrition Facts : Calories 259.9, Fat 9, SaturatedFat 1.4, Cholesterol 172.8, Sodium 176.6, Carbohydrate 13, Fiber 3.5, Sugar 3, Protein 24.5

LEMON-GARLIC SHRIMP

Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

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.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

SHRIMP WITH PARSLEY-GARLIC BUTTER

Shrimp With Parsley-Garlic Butter image

This comes from the Williams-Sonoma Bride & Groom cookbook. The recipe didn't state regular or unsalted butter, so I used regular and found it too salty, but my husband loved it. So, if you love salty dishes, I suggest regular butter, but if you prefer less salt in your dishes, use unsalted butter. Butter can be prepared in advance, it can be kept in the refrigerator for up to 3 days and in the freezer for 1 month. Also, recipe calls for raw shrimp, but I used flash-frozen, pre-cooked & de-shelled shrimp and had no problems. I hope you enjoy.

Provided by KimmieCat1

Categories Spreads

Time 34m

Yield 6-8 appetizer servings, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs unpeeled jumbo shrimp (or prawns, about 28)
1 cup butter, slightly softened
1 bunch parsley, remove stems, and mince leaves
5 -6 medium garlic cloves, minced
1 tablespoon lemon zest, grated (or minced)
2 teaspoons fine sea salt
1 teaspoon pepper

Steps:

1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry.
3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches).
4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes.
5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.

Nutrition Facts : Calories 384.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 272, Sodium 1903.3, Carbohydrate 2.7, Fiber 0.3, Sugar 0.1, Protein 21.2

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Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

Parsley Shrimp Food

GARLIC LEMON SHRIMP RECIPE BY TASTY

Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice

SAUTéED SHRIMP WITH GARLIC AND PARSLEY

SHRIMP AND RICE SALAD WITH PARSLEY

The parsley adds both color and flavor to this salad.

PARSLEY SHRIMP

Make and share this Parsley Shrimp recipe from Food.com.

LEMON-GARLIC SHRIMP

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

SHRIMP WITH PARSLEY-GARLIC BUTTER

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