Rosemary And Lemon 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.

LEMON-ROSEMARY GRILLED SHRIMP

Steps:

• In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
• Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

ROASTED SHRIMP WITH ROSEMARY AND LEMON

Steps:

• Heat the oven to 500.
• Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
• Drizzle with olive oil and lemon juice.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

ROAST LEMON BUTTER SHRIMP

Steps:

• Preheat oven to 400°. Place the first 7 ingredients in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add shrimp. Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway through cooking. Meanwhile, cook rice according to package directions., Discard rosemary; stir in cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.

ROSEMARY SHRIMP WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

ROSEMARY AND LEMON SHRIMP

Steps:

• Marinate to taste:
• Combine the olive oil and fresh lemon juice and whisk together.
• Add in fresh rosemary and mustard and whisk until combined.
• Add salt, black pepper, and cayenne pepper to taste.
• The marinade should have a nice 'kick' to it.
• Add in at least 1 cup Sauvignon Blanc (or Chardonnay) and whisk again.
• You may make the marinade up to one day ahead and keep in the refrigerator.
• When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate.
• Once the shrimp has been added, add enough Sauvignon Blanc (or Chardonnay) to make sure shrimp are covered.
• You should marinade shrimp at least one hour and up to three hours before grilling.
• Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers.
• (Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.).
• Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.
• Take off skewer and sprinkle with fresh lemon juice from wedges.

GRILLED ROSEMARY SHRIMP SKEWERS

Steps:

• In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
• For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
• Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
• For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

EMERIL'S MARJORAM, THYME, ROSEMARY & LEMON GRILLED SHRIMP

Steps:

• Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
• Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
• Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
• Garnish shrimp with rosemary sprigs and serve with lemon wedges.

SAUTEED SHRIMP WITH ROSEMARY

Steps:

• Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
• Warm the ingredients over low heat for 2-3 minutes; let cool.
• Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
• Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
• Toss the shrimp so that it is coated with the marinade.
• Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
• If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
• Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
• Lightly salt and serve with lemon juice.