Sizzling Shrimps Food

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

SIZZLING SHRIMP STIR-FRY

Steps:

• Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
• Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
• Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat.
• Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp.
• Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper.
• Serve garnished with chopped parsley.

SIZZLING GARLIC SHRIMP

Steps:

• Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
• One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.

SIZZLING CHEESY CHICKEN AND SHRIMP

Steps:

• Mix the garlic, parsley, Cajun seasoning, 1/4 cup of olive oil, lime zest and juice in a bowl.
• Stir to combine, then pour half onto the chicken. Swish the chicken cutlets around the coat them in the marinade, then cover with plastic wrap and refrigerate for 2-3 hours.
• About 30 minutes before you start cooking, pour the remaining marinade onto the shrimp.
• Slice the peppers, onions and tomatoes and sauté in 1/2 tablespoon of olive oil until tender, about 5-7 minutes. Season with salt and pepper.
• Saute the chicken breasts and shrimp in 1/2 tablespoon of olive oil over medium heat; cook evenly on both sides to a golden brown color.
• To serve, heat cast iron skillet on burner over medium heat until very hot. Sprinkle the cheese onto the bottom of the skillet, then place a mound of mashed potatoes on one half of the skillet.
• Cover the other half of the skillet with the pepper and onion medley. Add the sliced chicken and shrimp on top of pepper and onion medley. Top with chopped scallions, then serve "sizzling."

SIZZLING SHRIMPS

Steps:

• Heat the oven to its MAX!
• Put the olive oil in an individual oven proof dish (I use Spanish earthenware but anything capable of taking high temparatures will do).
• Heat the oil in the oven until smoking!
• Throw in all ingredients and stir quickly.
• Serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink.
• Serve with lemon quarters and plenty of good bread to soak up the juices.
• This dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc.

SIZZLING SHRIMP SANTORINI

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
• Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
• Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.

TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE

Steps:

• Pound chicken breasts to even thickness.
• Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
• Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
• Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
• Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling.".

PAN-ROASTED SIZZLING SHRIMP

Steps:

• Remove from heat and garnish with:
• Chopped fresh cilantro
• Serve hot over Lime-Scented Rice .