GARLIC & HERB ROASTED SHRIMP
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.
GRILLED HERB SHRIMP
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
GRILLED ROSEMARY GARLIC SHRIMP
Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
- In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
BEER-BOILED SHRIMP WITH OLD BAY®
Easy, foolproof cooking technique. The Old Bay® seasoning accentuates the shrimp rather than overpowers. A versatile dish that can fill many roles! Serve with cocktail sauce and/or melted butter.
Provided by JJ6
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
- Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 1 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 846.9 mg
OVERNIGHT BEER & HERB SHRIMP
Categories Shellfish
Number Of Ingredients 9
Steps:
- Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate overnight; stir occasionally. Drain, reserve marinade. Broil shrimp 4 inches from heat until cooked and tender (about 2 minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
SHRIMP STEAMED IN BEER
Here is another of our favorite ways to prepare shrimp. This is great with a caeser salad, garlic bread and cold beer. Serve it with lots of napkins! We found this keeper in The Florida Cookbook by Jeanne Voltz.
Provided by Acerast
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and drain the shrimp.
- In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
- Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
- Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
- Make a butter dipping sauce by melting butter in a small saucepan.
- Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
- Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.
BEER-BOILED SHRIMP
This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.
Provided by Nita Rockwell Minto
Categories Seafood Shellfish Shrimp
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
Nutrition Facts : Calories 1030.1 calories, Carbohydrate 12.1 g, Cholesterol 737.8 mg, Fat 67.9 g, Fiber 0.4 g, Protein 78.6 g, SaturatedFat 40.1 g, Sodium 2166.6 mg, Sugar 1.1 g
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