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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
STIR-FRIED SHRIMP IN GARLIC SAUCE
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1
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.
SHRIMP WITH GARLIC SAUCE
This is a simple garlic shrimp that is great served on steamed rice or pasta. I also like to serve it as an appetizer, just double up the recipe depending on amount of guests.
Provided by Vseward Chef-V
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 452, Fat 29.6, SaturatedFat 4.2, Cholesterol 216, Sodium 216.4, Carbohydrate 6.8, Fiber 0.8, Sugar 2, Protein 29.5
SHRIMP IN GARLIC SAUCE
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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.
SHRIMP WITH GINGER-GARLIC SAUCE
Steps:
- In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture.
- In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside.
- Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes.
- Return shrimp to pan and coat in sauce.
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
GRILLED SHRIMP WITH GARLIC BUTTER DIPPING SAUCE
Takes you to a quiet beach off the Mexico coast with the sun setting and the surf breaking...A favorite of ours when grilling in Mexico (or anywhere for that matter) - where the shrimp are so fresh and so cheap! Great with a cold beer in hand or a frothy, frozen concoction!
Provided by dukeswalker
Categories Very Low Carbs
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients- cover and chill for 2 hours.
- Combine butter sauce in small saucepan over low heat until melted and well combined- can also be done in the microwave.
- Remove shrimp from marinade and grill until no longer pink and they turn an opaque color.
- For large shrimp this usually takes about 12-15 minutes.
- Serve with garlic butter sauce for dipping- YUM!
- The servings are approximate- as we have used this both as an appetizer and as a meal.
- Prep time is only good if your shrimp are already peeled/deveined- add additional time if you need to do this yourself.
CHINESE TAKE-OUT SHRIMP WITH GARLIC
There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!
Provided by KMOMMYZ
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
- Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 16.1 g, Cholesterol 172.6 mg, Fat 8.3 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 1089.7 mg, Sugar 3.2 g
SHRIMP WITH GREEN GARLIC SAUCE
A beautiful and luscious dish. Bright pink shrimp with a pale green sauce. Make sure you have plenty of bread to soak up any remaining sauce. Nothing this good should be so easy!
Provided by Lorac
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, blend all ingredients except shrimp, cheese and bread.
- Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
- Top with cheese and serve atop French bread slices.
SHRIMP SATAY WITH GARLIC PEANUT SAUCE
Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating.
Provided by ladyroseofrohan
Categories Thai
Time 55m
Yield 30 satays, 10 serving(s)
Number Of Ingredients 23
Steps:
- In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
- Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
- In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
- Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
- Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
- For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
- In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.
Nutrition Facts : Calories 196.4, Fat 13.6, SaturatedFat 3.9, Cholesterol 22.7, Sodium 621, Carbohydrate 15.9, Fiber 1.4, Sugar 12.3, Protein 4.2
SHRIMP WITH BROCCOLI IN GARLIC SAUCE
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g
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