Chile Garlic Shrimp Recipes

CHILE-GARLIC SHRIMP

Chile-Garlic Shrimp image

Provided by José Andrés

Categories Appetizer Sauté Oscars Shrimp Family Reunion Healthy Party Potluck Chile Pepper Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil (preferably Spanish)
10 cloves garlic, thinly sliced
2 pounds large shrimp, shelled and deveined
2 dried red chiles (plus more for garnish, if desired)
2 teaspoons brandy
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

CHILI GARLIC SHRIMP

Chili Garlic Shrimp image

This 4 ingredient recipe will make your week night meal gourmet in a flash. I serve these with white rice and steamed broccoli.

Provided by cervantesbrandi

Categories Lunch/Snacks

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb large shrimp (peeled and deveined)
1 tablespoon oil
1/2 cup oyster sauce
3 tablespoons chili-garlic sauce
1 teaspoon sesame oil

Steps:

Prepare shrimp. Wash and pat dry.
In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.

CHILE-GARLIC SHRIMP

Chile-Garlic Shrimp image

This is one of my favorite recipes that can be made as an appetizer of a main course. My wife and I have been making these delicious shrimp for a few years now and the entire family loves it.

Provided by DadLuvs2Cook

Categories Seafood Shellfish Shrimp

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo Wings Seasoning Mix)
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
¼ teaspoon crushed red pepper flakes
¼ cup coarsely chopped fresh cilantro
2 teaspoons lime juice
4 lime wedges, for garnish

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.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g

SHRIMP WITH GARLIC AND CHILI PEPPER

Shrimp with Garlic and Chili Pepper image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 7m

Yield 1 servings or 4 appetizer portions

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/2 fresh red chile, according to size and taste, minced
2 garlic cloves, chopped
1/2 pound unshelled medium shrimp
1/2 cup white wine
Salt, if needed
1 tablespoon chopped parsley leaves

Steps:

Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
If you want, you can add a tablespoonful or so of brandy before throwing in the wine.

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