Garlicshrimpdip Recipes

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the chiles and shrimp; season with salt. Cook until the shrimp are pink, about 2 minutes per side. Add the garlic; cook 30 seconds.
• Carefully add the sherry and lemon juice to the skillet and cook 30 seconds; season with salt.
• Top with chopped parsley. Serve with lemon wedges.

Steps:

• Toss the shrimp with the salt, pepper and garlic powder. Add 1/2 cup of the garlic, stir in the olive oil and mix well.
• Heat a skillet over high heat and add the shrimp, melted butter and the remaining garlic. Cook until done, making sure not to overcook the shrimp, 3 to 4 minutes. Just before the shrimp finish cooking, add the Shaoxing wine.
• Squeeze some fresh lemon over the shrimp and serve.

Steps:

• Mix everything but the shrimp till well blended.
• Fold in shrimp and refrigerate if possible one hour before serving. Serve with plain potato chips.

Steps:

• In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
• Refrigerate for 1 hour.
• Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
• TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
• Serve with steak or pasta with a white sauce.
• I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

Steps:

• Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

Steps:

• Preheat oven to 350ºF. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is firm and pink, 3 to 4 minutes. Set aside to cool slightly, then coarsely chop. In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper. Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look. Garnish with remaining parsley and serve with pita chips

Steps:

• Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
• Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Steps:

• Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes.
• Heat oil in medium skillet over high heat. Add garlic, bay leaf and dried pepper and stir 1 minutes. Add shrimp; stir until just cooked through, about 3 minutes. Transfer to serving dish. Sprinkle with parsley.