Shrimp In Mexican Garlic Sauce Food

MEXICAN-STYLE GARLIC SHRIMP

Steps:

• Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
• Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
• Add the garlic and onion and let saute together for about 5 minutes.
• Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
• Add the lime juice and parsley.
• Enjoy immediately with tortillas, rice or salted crackers.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SHRIMP WITH GARLIC SAUCE

Steps:

• For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
• Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
• For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
• Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

SPANISH-STYLE SHRIMP WITH GARLIC

Steps:

• Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

CHILE-GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

MEXICAN SHRIMP IN GARLIC SAUCE

Steps:

• Heat a well-seasoned cast iron skillet over medium-high heat.
• Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
• Note: you may get a lot of smoke from this so you might want to open a window.
• Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
• When cool, peel the skins and discard.
• Remove any scorched areas from the onion by rubbing with paper towels.
• For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
• phone number handy.
• Puree the tomato, onion, jalapenos, 2 tbsp.
• cilantro, and oregano until smooth.
• Heat the oil in a non-stick skillet.
• Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
• Do not let garlic burn.
• Add the puree and simmer until slightly thickened, about 5 minutes.
• Season to taste with salt and pepper.
• Stir in the shrimp.
• Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
• Adjust seasonings, and remove from heat.
• Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
• Serve.
• And keep the phone number handy if you left those seeds in.
• LOL.

SHRIMP IN MEXICAN GARLIC SAUCE

Steps:

• In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp.
• Remove them with a slotted spoon and reserve the oil and butter for saut?ing the shrimp.
• In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saute all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice.
• Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
• Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

SHRIMP IN GARLIC SAUCE

Steps:

• Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
• Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
• For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
• In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

GARLIC SHRIMP

Steps:

• Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.
• Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then sauté chiles, stirring, just until they turn a shade darker, about 1 minute. (Do not let mixture smoke or chiles blacken.) Add onion and garlic and sauté, stirring, until beginning to brown, 2 to 3 minutes. Add tomatoes and 1/4 teaspoon salt and sauté, stirring, 5 minutes. Remove from heat and let stand at least 30 minutes to soften chiles.
• Toss shrimp with remaining teaspoon salt in a large bowl.
• Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes. Serve immediately.
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

SHRIMP WITH GARLIC SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Add the garlic, pepper and shrimp.
• Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
• Increase the heat to high.
• Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
• Serve immediately, sprinkled with parsley.

SHRIMP IN GARLIC SAUCE, SPANISH STYLE

Steps:

• About ½ hour before cooking, season shrimp well with salt.
• Place shrimp on paper towels; let rest.
• When ready to cook, add olive oil to a large sauté pan over med-high heat.
• Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn't brown.
• Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil.
• Cook, tossing, until the shrimp are just done-no more than 2 minutes.
• As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well.
• Remove from heat; add salt to taste.
• Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.

SHRIMP IN GARLIC SAUCE

Steps:

• Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
• Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.

GARLIC SHRIMP

Steps:

• puree 1/2 c olive oil, onions, garlic, salt& pepper in blender.
• pour over shrimp and marinate for 1 hour.
• heat remaining oil in skillet, add shrimp and marinade, saute about 5 minutes until shrimp are opaque serve over rice.