Shrimp Sauteed With Garlic And Wine Recipes

SAUTéED SHRIMP WITH GARLIC, LEMON, AND HERBS

Steps:

• Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
• Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
• Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
• Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.

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.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

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-GARLIC BUTTER

Steps:

• Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
• Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.

SHRIMP SAUTEED WITH GARLIC AND WINE

Steps:

• Rinse the shrimp and pat dry. Dredge in the flour.
• Saute shrimp, shallots, and garlic in olive oil in a large skillet over medium heat just until vegetables are tender (shrimp will not be done).
• Stir in wine, lemon juice, and salt. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring constantly until the shrimp turns pink and the liquid is reduced by half.
• Remove from the heat and stir in the butter. Sprinkle with parsley and enjoy!