GARLIC BUTTER SHRIMP
This easy garlic butter shrimp with lemon and wine is cooked in a skillet in just 20 minutes. Great with pasta, baguette, grits, or rice!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Pat the shrimp dry with paper towels and place in a large bowl.
- Sprinkle with salt, black pepper, and cayenne pepper. Toss to coat.
- Heat 2 tablespoons of butter in a large skillet over medium heat until it melts. Add the shallot and let cook for 1 to 2 minutes, until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp.
- Add the wine and garlic. Cook until the shrimp are no longer translucent and the wine has reduced by half, about 2 to 3 minutes more.
- Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately with lemon wedges.
Nutrition Facts : ServingSize 1 of 3, Calories 159 kcal, Carbohydrate 8 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 4 g
GARLIC AND HERB SHRIMP
Plump juicy shrimp in the best marinade! Make sure to cook these shrimp right after combining with the marinade or the citrus can start to cook the shrimp.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 8
Steps:
- Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the "butterfly" effect. Pat shrimp dry with paper towels.
- Mix together all of the ingredients except the shrimp.
- Add shrimp and coat well with the mixture. Cook within 10 minutes of combining or the lemon juice will start to cook the shrimp.
- In a large saute pan, heat 2 tablespoons olive oil on medium-high heat.
- Add the shrimp and cook about 1 1/2 minutes on each side, or until cooked through.
Nutrition Facts : Calories 178 kcal, Carbohydrate 1 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
GARLIC BUTTER SHRIMP
An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.
SHRIMP SAUTéED IN HERB BUTTER
Make and share this Shrimp Sautéed in Herb Butter recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein shrimp.
- Melt butter in a chafing dish or skillet; add lemon juice and seasonings.
- Sauté shrimp in hot butter over medium heat until pink. Serve hot.
Nutrition Facts : Calories 454.1, Fat 27.2, SaturatedFat 15.3, Cholesterol 406.6, Sodium 501, Carbohydrate 4.1, Fiber 0.3, Sugar 0.5, Protein 46.8
GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
GRILLED SHRIMP WITH HERB BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat outdoor grill or oven broiler to high.
- In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
- Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
- Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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