Lighterspicygarlicshrimp Recipes

Steps:

• Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp.
• Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes.
• Mix water and corn starch then add to pan. Mix well.
• Add shrimp to sauce and coat.

Steps:

• In a medium bowl, combine the garlic, wine, broth, oil, salt, and red-pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
• Coat a large nonstick skillet with nonstick spray and warm over medium high heat. Add the bell bell pepper and cook for 1 minute to soften slightly. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for 1 to 2 minutes longer, or until the shrimp are opaque.
• In a cup, dissolve the cornstarch in the remaining 1 tablespoon marinade. Push the shrimp to the side of the pan and stir the cornstarch into the sauce is slightly thickened. Mix with the shrimp and serve immediately.

Steps:

• Melt the butter in a skillet over medium high heat, with the olive oil.
• Add garlic and the de arbol peppers (you can use any dried spicy pepper, like thai, bird's eye, pequin, etc -- ).
• If you like it milder, do not break open the chiles, if you like it hot, break 'em up, I do!
• Before the garlic starts to brown, add the shrimp and cook until no longer pink, about 3-5 minutes.
• Add the wine and reduce it for about 3 minutes or until the shrimp are cooked.
• Add the lemon zest and juice, and add the cilantro, stir, and serve immediately.
• You can serve it with fettucini pasta, or on a bed of rucola, for example.
• Sometimes we just make a salad with it and use french bread to mop up the goodness.

Steps:

• In a large saucepan, heat the olive oil and butter over medium heat.
• In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
• Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
• Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery!).
• When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!

Steps:

• Heat oil and butter in a large skillet.
• Add garlic and onion and cook over low heat for 3 minutes without browning the garlic.
• Add shrimp and pepper flakes.
• Increase heat to medium and cook, tossing constantly, 3 minutes or until shrimp just turn pink and begin to curl.
• Transfer shrimp and sauce to bowl.
• Add lemon juice, salt and parsley; toss well and cover.
• Refrigerate at least 2 hours before serving to blend flavors.

Steps:

• Melt 2 teaspoons butter in a skillet and cook shrimp on high for 2 minutes.
• Sprinkle with salt.
• Turn once.
• Remove shrimp and set aside.
• In same skillet melt remaining butter and sauté jalapeño and garlic for 1-2 minutes.
• Next return shrimp to skillet and add cilantro and lime juice.
• Cook until shrimp turn pink.

Steps:

• Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp), rinse and dry.
• Using mortar& pestle smash garlic and salt into a smooth paste.
• Add cayenne and paprika and mix well.
• Add olive oil and lemon to form a thin paste.
• (NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.) Toss shrimp with paste until evenly coated.
• (This mixture can be covered and refrigerated for up to an hour before grilling).
• Grill until shells are bright pink- 2-3 minutes per side.

Steps:

• Heat a large skillet over medium high heat.
• Add olive oil, garlic, red pepper flakes and shrimp.
• Season with grill seasoning and cook shrimp for 3 minutes or just until pink.
• Toss with lemon zest, juice and chopped parsley.