ROSEMARY GARLIC SHRIMP
Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-ROSEMARY GRILLED SHRIMP
Perfect for a light dinner, this simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
- Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.
ROASTED SHRIMP WITH ROSEMARY AND LEMON
Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
- Drizzle with olive oil and lemon juice.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
ROSEMARY SHRIMP WITH SPAGHETTI
I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.
Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED ROSEMARY GARLIC SHRIMP
Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
- In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
ROSEMARY AND LEMON SHRIMP
Easily doubled. Shrimp can be marinated ahead of time, but needs to be made "to order". Chill shrimp in marinade at least one hour and up to three hours.
Provided by Cucina Casalingo
Categories Very Low Carbs
Time 13m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Marinate to taste:
- Combine the olive oil and fresh lemon juice and whisk together.
- Add in fresh rosemary and mustard and whisk until combined.
- Add salt, black pepper, and cayenne pepper to taste.
- The marinade should have a nice 'kick' to it.
- Add in at least 1 cup Sauvignon Blanc (or Chardonnay) and whisk again.
- You may make the marinade up to one day ahead and keep in the refrigerator.
- When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate.
- Once the shrimp has been added, add enough Sauvignon Blanc (or Chardonnay) to make sure shrimp are covered.
- You should marinade shrimp at least one hour and up to three hours before grilling.
- Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers.
- (Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.).
- Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.
- Take off skewer and sprinkle with fresh lemon juice from wedges.
Nutrition Facts : Calories 145, Fat 7.7, SaturatedFat 1.1, Cholesterol 85.1, Sodium 83.1, Carbohydrate 1.8, Sugar 0.2, Protein 11.4
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