Garlic Shrimp In Yogurt Recipes

GARLIC SHRIMP IN YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

SHRIMP IN PAPRIKA-YOGURT SAUCE

Steps:

• Shell and devein the shrimp.
• Cut the red pepper into 1/2-inch cubes.
• Slice the green pepper into 1 1/2-inch-long strips.
• Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
• In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
• Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.

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.