SHRIMP WITH OLIVE OIL AND GARLIC
For garlic lovers! This recipe comes from a cookbook from a Restaurant Management course I took in university. I've been making it on a regular basis ever since. I usually serve this over a bed of rice, or on those lazy nights I skip the rice and soak up the sauce with slices of bread
Provided by EastCoastKate
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Saute the garlic in the olive oil until translucent.
- Add the shrimp and salt.
- Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
- Add the lemon juice.
- Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
- Serve immediately.
Nutrition Facts : Calories 884.5, Fat 61.9, SaturatedFat 8.4, Cholesterol 630, Sodium 3996.9, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 69.2
SHRIMP WITH GARLIC AND OLIVE OIL
Steps:
- Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!
SHRIMP WITH GARLIC AND OLIVE OIL
Provided by Anne Burrell
Categories appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas
- *This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
- Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
- When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
- Sooooooo yummy!
SEARED SHRIMP WITH LEMON AND GARLIC
All you need are four ingredients-large shrimp, extra-virgin olive oil, lemons, and garlic-to make this flavorful appetizer. This versatile dish is equally delicious served piping hot or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Finely grate zest of 3 lemons. Juice all 4 lemons; strain juice, and set aside. Place shrimp in a large bowl; add lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
- Heat a large saute pan over medium heat. Add 1 tablespoon olive oil, and heat until oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in pan, being careful not to overcrowd pan. Cook until underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until other side is golden brown and shrimp is cooked through, about 1 minute. Transfer to a large serving platter. Deglaze pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour pan sauce over shrimp. Cover loosely with foil while repeating process with remaining batches, adding 1 tablespoon oil each time.
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SHRIMP BATHED IN OLIVE OIL AND LEMON
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course
Time 20m
Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
- Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
- Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.
LEMON-GARLIC BAKED SHRIMP
Steps:
- Preheat oven to 450°F.
- Thinly slice garlic and shell shrimp. Very coarsely chop parsley. In an 8-inch round shallow baking dish bake garlic in oil in middle of oven 5 minutes, or until garlic is lightly colored. Add shrimp, 1 tablespoon lemon juice, and salt and pepper to taste and toss to combine. Bake shrimp, turning them once, until just cooked through, 6 to 8 minutes. Stir in remaining tablespoon lemon juice.
- Sprinkle parsley over shrimp and serve with bread.
SHRIMP WITH OLIVE OIL, GARLIC AND LIME
Provided by Margaret Jane Ross
Categories Citrus Garlic Shellfish Quick & Easy Spring Bon Appétit Texas
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.
PERFECTLY FRIED SHRIMPS WITH GARLIC
Succulent shrimps fried in olive oil with caramelized garlic. I received this recipe from a Portuguese acquaintance. He learned it from his mother. A recipe with roots! You can find a live frying instruction on my Youtube channel "cooking with Dorus".
Provided by cookingwithdorus
Categories Portuguese
Time 8m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- PREPARATION (6 minutes).
- Rinse the shrimps with cold water. Let them drain in a colander.
- Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
- Fry the garlic for approximately 5 minutes on a low fire in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side. You have finished your preparation now.
- COOKING (2 minutes).
- Turn up the heat to maximum level. Put the shrimps in the cooking pan and and spread the shrimps over the bottom. Every shrimp should make full contact with the bottom.You fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The shrimps are ready when you feel resistance after pressing them. Serve immediately.
- SERVING TIPS.
- Serve the shrimps with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
- DORUS TIPS.
- Don't overcook the shrimps. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.
Nutrition Facts : Calories 397, Fat 40.9, SaturatedFat 5.6, Cholesterol 45.4, Sodium 206.1, Carbohydrate 3.3, Fiber 0.2, Sugar 0.1, Protein 5.5
SHRIMP AND GARLIC
A 'summery' salad that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Nilda Cruz
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
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