Shrimp Sauteed With Bacon And Herbs Recipes

Steps:

• In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
• Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.
• Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.

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.

Steps:

• Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
• Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.

Steps:

• In medium bowl, toss shrimp, garlic, rosemary, thyme and oil. Set aside to marinate at room temperature for 30 minutes. Place bacon in a large skillet and place over med-high heat. Cook bacon, stirring occasionally, until almost all the fat in rendered, 6 to 7 minutes. Pour off and discard all but about 2 T of the bacon fat. Add the shrimp, marinade ingredients and salt and pepper. Saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes. Remove shrimp and bacon, and transfer to a serving dish. Add lemon juice and stock to skillet; cook stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter, cook until blended. Pour sauce over shrimp. Serve with rice.

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

Steps:

• Fully shell & de-vein the shrimp. Use shells to make stock if you so desire.
• Mix 1/2 cup of minced garlic, 1/4 cup of olive oil, and if you like a little kick add chili oil and red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate till needed.
• Cut onion, red bell pepper, mushrooms, and broccoli into bite-size pieces.
• In a large saute pan cook bacon. When done remove from pan, do NOT drain pan.
• Add butter and garlic to bacon drippings. When butter is melted add onion, red pepper, and mushrooms. Add salt & pepper to taste and saute over medium high heat until wilted.
• Add shrimp & garlic mixture to pan and saute until shrimp is pink and firm. Add a pinch of red pepper flakes and mix well.
• Add stock and bring to a simmer. Combine cornstarch and water in small bowl add to pan to thicken sauce.
• Turn down heat to low and add the broccoli into pan and cover for 3 minute.
• Serve over your favorite pasta along with Parmesan cheese with a side of garlic bread and enjoy.

Steps:

• In a large bowl, combine the first eight ingredients. Place the shrimp in a large resealable plastic bag; add herb mixture. Seal bag and toss to coat. Refrigerate for at least 4 hours. , With a slotted spoon, transfer shrimp to a serving bowl. Garnish with flowers and herbs.

Steps:

• In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted.

Steps:

• Shell and devein shrimp.
• Melt butter in a chafing dish or skillet; add lemon juice and seasonings.
• Sauté shrimp in hot butter over medium heat until pink. Serve hot.