Traditional Garlic Shrimp Food

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD

Steps:

• In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
• Refrigerate for 1 hour.
• Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
• TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
• Serve with steak or pasta with a white sauce.
• I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

EASY GARLIC-SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more.
• Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm.
• Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes.
• Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.

EASY GARLIC SHRIMP

Steps:

• In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
• Preheat oven broiler on high.**
• Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
• Place in center of oven and broil for 3 minutes, until pink.

EASY GARLIC FRIED SHRIMP

Steps:

• Stir together soy sauce, water, and sugar in a small bowl.
• Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

EASY EXTREMELY GARLIC SHRIMP

Steps:

• Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

GARLIC BUTTER SHRIMP

Steps:

• Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

CHINESE GARLIC SHRIMP

Steps:

• In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chili, scallions, garlic and stir to combine.
• Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.
• In a frying pan,add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.
• Turn the heat down and transfer the garlic scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.
• Serve as a starter, or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry!

EASY GARLIC SHRIMP

Steps:

• Heat Oil and butter in large skillet.
• Add garlic and then shrimp.
• Add Creole Seasoning such as Tony Chachers Seasoning -to taste.
• Cook until shrimp turn pink. Probably only 3 or 4 mins depending on the size of the shrimp.
• Enjoy!

CITRUSY GARLIC SHRIMP

Steps:

• Heat oil and butter in a large skillet.
• Add garlic and shrimp; sprinkle with salt and pepper.
• Saute 2-3 minutes or until shrimp turn pink.
• Turn shrimp with spatula; cook shrimp 2 minutes longer on other side.
• Remove shrimp to serving platter; garnish with lemon wedges.
• **We give this a little squirt with the lemon wedge.

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
• Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

GARLIC SHRIMP

Steps:

• Toss the shrimp with the salt, pepper and garlic powder. Add 1/2 cup of the garlic, stir in the olive oil and mix well.
• Heat a skillet over high heat and add the shrimp, melted butter and the remaining garlic. Cook until done, making sure not to overcook the shrimp, 3 to 4 minutes. Just before the shrimp finish cooking, add the Shaoxing wine.
• Squeeze some fresh lemon over the shrimp and serve.

EASY GARLIC SHRIMP WITH BROCCOLI

Steps:

• Clean and drain the shrimp as directed above. Set the shrimp aside on a clean plate or similar holding area.
• Next, in a small mixing bowl or medium mixing bowl, whisk together the ground ginger, soy sauce, broth, and cornstarch. Set this bowl aside.
• Heat the oil in a large skillet or wok on medium-high heat. Add the garlic and cook until it is fragrant (should not be browning). This is about 45 seconds to one minute.
• Reduce the heat to low and add the liquid mixture (broth etc) from the second step bowl. Once this begins to bubble you can add the shrimp. Cook this shrimp, stirring, until it has turned pink (about four to five minutes).
• Stir in the broccoli and cook, stirring until thickened. This should take three to four minutes. If you feel as if your mixture needs more thickening, feel free to stir in an additional teaspoon (or as needed) of cornstarch until you reach your desired consistency.
• Serve immediately.

EASY GARLIC BUTTER SHRIMP

Steps:

• Preheat oven to 350.
• Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper, and garlic.
• Roast for 6 to 8 minutes, or until the shrimp are pink and just cooked through.
• Immediately add the butter directly on the hot baking sheet and stir until melted.
• Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

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.

INCREDIBLE GARLIC BUTTER SHRIMP

Steps:

• Salt and pepper the shrimp. In a medium-sized skillet over medium-high heat, melt the butter. Add in the juice from one lemon.
• Add in the minced garlic and garlic cloves.
• Add the shrimp and cook in the garlic butter for 3-4 minutes or until shrimp is opaque.
• Garnish with chopped parsley.

TRADITIONAL GARLIC SHRIMP

Steps:

• Preheat oven to 350 degrees.
• For two pounds of raw, peeled shrimp.
• Saute: One stick margarine (I use butter).
• With Six cloves crushed garlic
• Slowly, on low heat, heat the butter and garlic. Do not burn the garlic !
• Then
• Add: 1/2 Cup dry white wine (can use cooking wine).
• 1/2 Crushed Red Pepper
• 1 1/2 oz. Fresh Lemon Juice.
• Place raw, peeled shrimp in a 2 1/2 quart casserole dish and pour the sauce over the shrimp. Cover and bake 20 minutes.
• You're done ! Serve over yellow or white rice or alone with plenty of bread .