Garlicky Buffalo Shrimp Recipes

Steps:

• Saute garlic in olive oil and butter over medium heat until translucent, being careful not to brown it, about 2 minutes.
• Add a dash of salt and pepper, then hot sauce, and cook until garlic is softened, about a minute or two more. Again, do not brown it or it will become bitter!
• Taste and adjust seasonings. Add BBQ sauce if desired, or more hot sauce if you'd like it spicier. More butter can be added if desired, to make it milder as well.
• Add shrimp and saute until done. (Pink and slightly curled).
• Remove from heat, toss with parsley.

Steps:

• For the sauce: Heat a small saucepan over medium heat. Add the olive oil and shallots and saute for about two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one minute more. Add the cream and salt, reduce the heat to low, and simmer for about 5 minutes, until slightly thickened. Whisk in the goat cheese, a little at a time, until fully incorporated and smooth. Remove from the heat and let cool for 5 minutes before stirring in the chives and parsley.
• For the shrimp: In a medium bowl, toss the shrimp with the 1/4 cup hot sauce and the olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center. Remove to a clean bowl and toss with the remaining 2 tablespoons hot sauce. Serve with the goat cheese dipping sauce.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

Steps:

• Combine 5 tablespoons of melted butter, 1/2 cup of the pepper sauce and egg.
• Add garlic salt to bread crumbs.
• Dip shrimp in egg batter, then in bread crumbs.
• Heat oil in skillet, add shrimp and cook about 3 to 4 minutes on each side until just cooked through.
• Combine the 4 tablespoons of hot pepper sauce and the remaining 4 tablespoons of melted butter and warm over low heat.
• Place shrimp on serving platter and serve hot sauce and blue cheese dressing on the side for dipping.

Steps:

• Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
• In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
• Cook and stir until crumbs are golden brown, 5 to 10 minutes.
• Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
• Wipe out the skillet with paper toweling.
• Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
• Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
• Remove pan from heat and transfer shrimp to a large plate.
• Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
• Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
• Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
• Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
• Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
• Stir in lemon juice and remaining 1 Tbs. parsley.
• Reduce heat to medium-low and return shrimp to sauce and toss to coat.
• Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
• Transfer to serving dish and sprinkle with the toasted bread crumbs.
• Garnish with lemon wedges, if desired.

Steps:

• Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.
• Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)
• Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.
• Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.
• Place in a small bowl and serve with the Garlicky Doused Shrimp.

Steps:

• Mince the garlic. Peel and devein the shrimp. Peel, seed and dice the guava. Chop the green onion.
• In a deep skillet heat the oil on medium heat. Add the garlic and chilis and cook for about 10 seconds.
• Turn the heat to medium high. Add the shrimp and cook about 5 minutes, until the shrimp turn pink and curl up.
• Add the guava, parsley, and salt and heat through.
• Serve topped with the chopped green onions.

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.

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Steps:

• First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
• Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
• Remove from the heat and stir in the blue cheese until nearly melted.
• Now, cook the pasta according to package directions.
• While the pasta cooks, prepare the shrimp.
• Heat the oil in a wok or large frying pan over high heat.
• Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
• Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
• Remove from the heat and stir in the paprika; set aside.
• Drain the pasta well and put it in a large bowl.
• Stir in the warm blue cheese sauce.
• Gently mix in the chopped chives or parsley.
• Spoon the pasta onto individual plates.
• Top with the shrimp and sauce.
• Garnish as desired.

Steps:

• Pre wash the shrimp well.
• Dry thoroughly.
• Place in a medium bowl and add buffalo sauce.
• Let sit in the refrigerator for at least 30 minutes.
• Place margarine in a frying pan and let melt until it starts bubbling.
• Place shrimp in the butter along with garlic.
• Let cook until almost done.
• Then add flour and stir quickly to insure no lumps form.
• Let shrimp finish cooking.
• You may add a bit more sauce if needed. Serve next to celery sticks and bleu cheese dressing.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
• Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
• Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover.
• Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
• Toss shrimp together with hot sauce in a large bowl until each piece is coated.

Steps:

• Combine the flour, creole seasoning, garlic powder, cayenne, onion powder, and black pepper in a zip lock bag.
• Shake the bag to mix the flour and spices.
• Rinse the shrimp under cold water; place in the bag and shake to coat the shrimp.
• Lay the shrimp in a casserole dish and refrigerate for 30 minutes to rest; do not discard the seasoned flour.
• Combine the minced garlic, butter, hot sauce and cayenne in a saucepan; heat until the butter is melted and keep warm.
• In a deep fryer, heat oil to 375 degrees.
• Remove the shrimp from the refrigerator and re-coat with the remaining seasoned flour.
• Place the shrimp in the hot oil and fry about 2-3 minutes, or until pink; fry in batches if necessary.
• Immediately coat with the spicy buffalo sauce and serve.