Sautéed Shrimp With Garlic And Saffron Food

SAUTEED SAFFRON SHRIMP

Steps:

• Soak the saffron threads in the white wine at room temperature overnight.
• Toss the shrimp with the white wine, saffron, and olive oil. Set aside while you preheat a large nonstick skillet to medium heat. It's hot enough when few drops of water dropped in the pan immediately hiss into steam.
• Saute the shrimp until firm and no longer translucent, about 3 or 4 minutes. Serve immediately. (I paired this shrimp with Veetee Spicy Spanish Style Rice.)

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

GRILLED GARLIC SHRIMP WITH SAFFRON

Steps:

• In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
• Add shrimp and toss to coat.
• Cover and refrigerate for 2 hours.
• Prepare grill to a medium-high heat.
• Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
• Grill until just opaque in the center, about 2 minutes per side.
• Serve.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

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.

GARLIC SHRIMP

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
• Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
• Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
• Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.

SAUTEED SHRIMP IN GARLIC SAUCE

Steps:

• Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
• Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
• Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

SHRIMP AND POTATOES WITH GARLIC AND SAFFRON

Steps:

• Cook potatoes in large saucepan of boiling water until just tender. Drain. Combine wine and saffron in small bowl.
• Heat oil in heavy large skillet over medium-low-heat. Add garlic and sauté until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon. Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• In a large frying pan, heat 2 tablespoons of the oil over med-high heat.
• Add half of the shrimp and cook until pink, about 1 minute.
• Using tongs, turn the shrimp, add half of the garlic, and cook until the shrimp are pink on the second side, just a few seconds.
• Season with salt and pepper, toss, and quickly add half of the green onions, parsley, and lemon juice.
• Toss again and transfer to a platter.
• Wipe the pan clean and repeat to cook the remaining shrimp and other ingredients, then serve.

SAUTEED SHRIMP WITH GARLIC TOAST

Steps:

• Heat broiler with rack 4 inches from heat. Brush both sides of 2 slices French bread with 1 tablespoon olive oil. Broil until golden brown, about 1 1/2 minutes per side.
• Rub one side of bread with cut sides of garlic clove; sprinkle with salt. Discard garlic; set toast aside.
• In a medium skillet, heat remaining tablespoon olive oil over medium heat. Add shallot, and cook until crisp-tender, about 4 minutes. Add shrimp. Cook, tossing occasionally, until shrimp are opaque throughout,about 3 minutes. Transfer shrimp to a shallow bowl, and set aside.
• Add orange juice, capers, and 1/4 teaspoon salt to the skillet; bring to a boil. Cook until sauce is slightly thickened, about 1 minute. Spoon over shrimp. Serve with toast.

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.

SAUTéED SHRIMP WITH GARLIC AND PARSLEY

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.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.