Sautéed Shrimp With Garlic And Parsley Recipes

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

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.

SAUTéED SHRIMP WITH GARLIC AND PARSLEY

Steps:

• Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
• Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
• Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
• Chop the leaves; you should have at least 3 tablespoons.
• Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
• Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
• Add 4 sliced scallions to the shrimp with the garlic and parsley.
• Add a large pinch of dried chile flakes.
• For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
• Peel and devein the shrimp before cooking.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• In a large frying pan, heat 2 tablespoons of the oil over med-high heat.
• Add half of the shrimp and cook until pink, about 1 minute.
• Using tongs, turn the shrimp, add half of the garlic, and cook until the shrimp are pink on the second side, just a few seconds.
• Season with salt and pepper, toss, and quickly add half of the green onions, parsley, and lemon juice.
• Toss again and transfer to a platter.
• Wipe the pan clean and repeat to cook the remaining shrimp and other ingredients, then serve.