Broiled Garlic Butter Shrimp With Lemon Aioli Recipes

Steps:

• In small bowl, beat Aioli ingredients; set aside.
• Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
• Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.

Steps:

• Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
• Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Steps:

• Preheat the oven to 375.
• Run the shrimp under water just until they come apart - no need to thaw completely.
• In a food processor, combine butter (cut into a few cubes), garlic, salt, parsley, red pepper flakes and the juice of the lemon. Pulse a few times until the mixture resembles gravel.
• Toss shrimp in the seasoned butter mix. Spread onto a baking sheet and bake until the shrimp is opaque (10 minutes or so, depending on the size of the shrimp).
• Serve as is as an appetizer, or over cooked pasta for a main dish.

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

Steps:

• Mix first six ingredients, add shrimp and marinate.
• Place seven shrimp on each skewer and grill until bright pink.
• Serve with linguine, sauteed snowpeas and chopped tomatoes for a super summer dinner.

Steps:

• In small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.