Sauteed Shrimp With Hot Sauce Food

BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE

Steps:

• Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
• Bring a large pan to medium high heat. Add olive oil and melt butter when hot. If all the shrimp will fit into the pan without crowding than fry in one batch. If not, reduce olive oil and butter by half and cook shrimp in two batches.
• Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
• In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
• Add garlic & rosemary sprig and cook 1-2 minutes or until fragrant.
• Stir in Worcestershire, lemon juice, and hot sauce. Bring to a boil and simmer ~ 3 minutes.
• Remove rosemary sprig and whisk in whipping cream.
• Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
• Add salt and more hot sauce to taste. Eat as is or serve over cooked spaghetti or rice. Happy Eating! Beckie

PERFECT SAUTEED SHRIMP (REALLY!)

Steps:

• Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
• In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
• Spritz with juice of the lemon wedges and serve immediately.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAUTEED SHRIMP

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.

HOT-SAUCE SHRIMP

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

SAUTEED SHRIMP WITH BUFFALO CREAM SAUCE

Steps:

• Heat olive oil in large skillet over medium heat.
• Season shrimp with salt, pepper, and garlic powder. Add to pan.
• Saute for 5 minutes or until the shrimp turn pink.
• Add hot sauce and chicken stock, cook 1 minute.
• Remove from heat and add heavy cream.
• Serve immediately and enjoy!

HOT PEPPER AND GARLIC SHRIMP

Steps:

• Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.