Citrus Garlic Shrimp Recipes

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and black pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and black pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
• Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
• Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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.

Steps:

• Heat oil and butter in a large skillet.
• Add garlic and shrimp; sprinkle with salt and pepper.
• Saute 2-3 minutes or until shrimp turn pink.
• Turn shrimp with spatula; cook shrimp 2 minutes longer on other side.
• Remove shrimp to serving platter; garnish with lemon wedges.
• **We give this a little squirt with the lemon wedge.

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a blender, combine oil,juices, garlic, lemon peel, orange peel, salt, and pepper.
• Cover and blend till fully blended.
• Pour into a large skillet, cook under medium heat, and bring to a boil.
• Reduce heat, and stir in shrimp.
• Simmer, uncovered, for 4 minutes, or until shrimp turns pink.
• Turn off heat, and drain linguine, and mix with shrimp mixture.
• Sprinkle with parmesan cheese, and parsley.

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Steps:

• Bring citrus juices, ketchup & garlic to boil.
• Add shrimp, reduce heat & simmer 2 minutes.
• Drain & chill shrimp, reserving citrus juices.
• Nest the bowl of citrus juices in a large bowl of ice & whisk until cool.
• Stir tomato, onion, cilantro, jalapeño, olive oil, 1 teaspoons salt & hot sauce into citrus mixture.
• Add shrimp and toss to coat. Chill at least 30 minutes, stirring occasionally.
• To serve: Dip rims of martini or margarita glasses into lime juice & then dip into kosher salt. Spoon 1/4 cup avocado into glass & top with shrimp mixture. Serve with crackers.