Rosemary Shrimp In Sherry Recipes

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Steps:

• Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
• In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
• Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
• Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

Steps:

• In a large frypan, heat oil over medium high heat; saute garlic until light golden and fragrant; about 10 seconds.
• Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute.
• Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes.

Steps:

• In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
• Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.

Steps:

• Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
• Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.

Steps:

• Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.

Steps:

• Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
• Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
• Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
• Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

Steps:

• For mint pesto:
• Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
• For shrimp:
• Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
• Alternatively can stir fry shrimp instead of broiling.

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat.
• Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp.
• Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper.
• Serve garnished with chopped parsley.

Steps:

• Peel shrimp, leaving tails on and set aside.
• In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
• Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
• Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
• Remove shrimp from pan with slotted spoon and set aside.
• Cook remaining shrimp for 5 minutes or until shrimp turns pink.
• Strain broth.
• Serve shrimp with strained broth, if desired.

Steps:

• p.
• s on herbs- fresh is best- but dried isn't bad!
• Melt butter in skillet over medium heat.
• Add garlic, shrimp, lemon juice and pepper.
• Cook stirring until shirmp turns pink (about 5 minutes.) Add sherry, parsley and chives.
• Bring just to a boil.
• Serve immediately over cooked rice.
• Garnish with lemon and parsley.

Steps:

• Make a slit along the vein of each shrimp using a sharp paring knife, cutting through the shells and slightly into the flesh to partially butterfly; devein. Combine garlic and oil in a medium bowl, slightly mashing garlic. Stir in orange zest and juice. Add shrimp. Rub marinade into shrimp to coat. Let marinate in refrigerator, covered, tossing occasionally, for at least 1 hour.
• Preheat oven to 450 degrees. Season shrimp with 1/2 teaspoon salt and some pepper; toss to coat. Remove from marinade, brushing off any large garlic pieces. Strain marinade into a bowl, pressing on garlic; discard solids.
• Arrange half the rosemary in a 12-inch cast-iron skillet. Place oranges on top of rosemary. Arrange shrimp on top of oranges. Tuck remaining rosemary between shrimp. Pour in reserved marinade.
• Bake in upper third of oven until shrimp start to brown and are just cooked through, 13 to 15 minutes.

Steps:

• In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
• Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.