GARLIC & CHIVE SHRIMP
Make and share this Garlic & Chive Shrimp recipe from Food.com.
Provided by xoxofannyxoxo
Categories Very Low Carbs
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a small frypan or wok heat with oil (olive oil works best).
- Fry Garlic until slightly golden brown (1-2 mins).
- Add Shrimp, Butter, and Salt. Cook Shrimp until it turns pink on both sides (About 3-5 mins.).
- Turn Heat off and mix in fresh chives. Toss together.
- Sprinkle Fresh basil and Black ground pepper on top.
- serve!
YUMMY GARLIC AND CHIVE SHRIMP BUNS
Provided by Ming Tsai
Number Of Ingredients 14
Steps:
- Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
- In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS
Steps:
- Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
- In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER
Here is a recipe for delicious Shrimp well prepared and seasoned. Versatile too. See options in Nita's Notes. Serve with steamed rice, salad or a green vegetable and Garlic French Bread. Enjoy! Nita Holleman, 2003
Provided by Nita Holleman
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel (leave tails on), devein and rinse shrimp with cold water.
- Drain well.
- Prepare garlic and set aside.
- Chop chives.
- Squeeze lemon.
- Combine chives with mustard (optional), lemon juice.
- Set aside.
- Heat a large saucepan over low heat.
- Add butter and melt.
- Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
- DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
- Add minced garlic during last minute of cooking.
- Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
- Stir to combine.
- Sprinkle lightly with paprika.
- Divide and place in heated serving bowls.
- Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
- ENJOY!
- *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
- If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
- **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
- Then you would have Basil Butter or Parsley Butter.
Nutrition Facts : Calories 455.4, Fat 27, SaturatedFat 15.3, Cholesterol 406.6, Sodium 1082.1, Carbohydrate 5.2, Fiber 0.2, Sugar 0.7, Protein 46.8
GINGERED GARLIC SHRIMP
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
CHILE-GARLIC SHRIMP
Provided by José Andrés
Categories Appetizer Sauté Oscars Shrimp Family Reunion Healthy Party Potluck Chile Pepper Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.
CHILE-GARLIC SHRIMP
Steps:
- Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
- Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
- Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g
JUMBO SHRIMP WITH CHIVE BUTTER
Categories Mustard Broil Low Carb Quick & Easy Low/No Sugar Lemon Shrimp Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
- Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.
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