PERFECT SAUTEED SHRIMP (REALLY!)
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
Nutrition Facts : Calories 221 calories, Sugar 0 g, Sodium 436 mg, Fat 9.5 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 34.3 g, Cholesterol 296.6 mg
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
MEXICALI SHRIMP
Steps:
- To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
- Preheat oven to 350 degrees F.
- For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
- Meanwhile, preheat grill to medium-high.
- Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
- Garnish with lime zest, diced tomato, and chopped cilantro.
SHRIMP SAUTE MEXICALI
This dish as printed is not overly spicy. You can up the heat by adding more cayenne pepper and crushed red pepper. I have not made this yet but wanted to be sure to save. The original comes from the Taos Recipe cookbook. Time does not include time to cook rice.
Provided by TXOLDHAM
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a large skillet heat olive oil over medium-high heat.
- Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
- Add the shrimp and saute them just until they turn pink. Add the Madeira and orange juice and deglaze the pan. Cook for an additional 2 to 3 minutes or until the liquid is reduced by half.
- Add the butter and swirl it in so that the sauce thickens.
- Serve over rice and garnish with the toasted slivered almonds.
Nutrition Facts : Calories 658.1, Fat 22.7, SaturatedFat 6.1, Cholesterol 346.6, Sodium 499.5, Carbohydrate 66.6, Fiber 3.1, Sugar 8.3, Protein 42.6
POT ROAST MEXICALI
Make and share this Pot Roast Mexicali recipe from Food.com.
Provided by Recipe Junkie
Categories Roast Beef
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in a large pan.
- Add wine and sprinkle soup mix on top.
- Cover and cook at 425 for 3-4 hours or ntil meat is very tender.
- Shred meat into a large casserole.
- Add beans, chili, tamales, sauces, and salt and pepper.
- Stir to mix well.
- Heat thoroughly and refrigerate overnight.
- Skim off fat and bake at 350 for 1 hour.
- May add shredded cheddar cheese last 15 minutes or baking time.
Nutrition Facts : Calories 1193.3, Fat 37.2, SaturatedFat 15.4, Cholesterol 247.8, Sodium 3707.4, Carbohydrate 111.9, Fiber 28, Sugar 15, Protein 99.2
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
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