SHRIMP WITH OLIVE OIL AND GARLIC
For garlic lovers! This recipe comes from a cookbook from a Restaurant Management course I took in university. I've been making it on a regular basis ever since. I usually serve this over a bed of rice, or on those lazy nights I skip the rice and soak up the sauce with slices of bread
Provided by EastCoastKate
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Saute the garlic in the olive oil until translucent.
- Add the shrimp and salt.
- Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
- Add the lemon juice.
- Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
- Serve immediately.
Nutrition Facts : Calories 884.5, Fat 61.9, SaturatedFat 8.4, Cholesterol 630, Sodium 3996.9, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 69.2
SHRIMP WITH GARLIC AND OLIVE OIL
Steps:
- Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!
SHRIMP BATHED IN OLIVE OIL AND LEMON
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course
Time 20m
Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
- Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
- Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.
SHRIMP LINGUINE IN AN OLIVE OIL BASED GARLIC SAUCE
Make and share this Shrimp Linguine in an Olive Oil Based Garlic Sauce recipe from Food.com.
Provided by Tammy K.
Categories < 60 Mins
Time 42m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Boil water in a large pot big enough for the half lb. of linguine noodles.
- Put your shrimp in bowl and Fill with HOT water enough to cover shrimp COMPLETELY (set to the side).
- Chop your Oregano and Garlic Cloves and measure out your Italian Herb Seasoning.
- Set your saucepan on a LOW heat.
- In your saucepan add first the Extra Virgin Olive Oil.
- Then add in your Oregano, Garlic and McCormick's Seasoning.
- Stir until well mixed. Then add your 1/4 Cup of white wine stirring slowly.
- Adjust heat to a HIGH Simmer for sauce, stirring occasionally.
- Your water should be about ready to add the noodles at this point, add them to boiling water now.
- (If you prefer to leave the tails on your shrimp you may skip this step).
- At This point your Shrimp should be Unthawed enough to remove the tails.
- Remove the tails from all shrimp placing them in a fresh bowl as the tails are removed.
- Add your shrimp into your saucepan and cook until all shrimp are thoroughly cooked. (If you have never cooked raw shrimp before they will be done when there is no longer any Grey color on them and they are red as you would expect cocktail shrimp to be.).
- Once shrimp are finished cooking remove them from the sauce and place in separate pan or clean bowl to avoid overcooking and set sauce to a VERY LOW SIMMER.
- Once your Noodles are done cooking Strain them THOROUGHLY and put them back in your pot.
- Now you may add the Shrimp and Sauce to your Noodles.
- With everything in the pot set the temp to a Low/Med temp to warm while mixing and stir thoroughly to mix Sauce, Shrimp and Noodles.
- Serve on a plate in a bowl may garnish with parsley snips or whatever is to your liking.
- ENJOY!
GARLIC SHRIMP PASTA
Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends.
Provided by Lisa
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling water with vegetable oil until al dente.
- Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
- In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
- Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 42.9 g, Cholesterol 95 mg, Fat 7.3 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 2.7 g, Sodium 127 mg, Sugar 1.9 g
GAMBAS AJILLO: SHRIMP IN GARLIC
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven. Remember to cool this dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving.
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 servings as a tapa or appetizer
Number Of Ingredients 5
Steps:
- Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.
- Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)
- Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.
- Serve with some fresh bread.
SHRIMP WITH GARLIC AND BASIL OIL
Steps:
- Cut the shrimp in half lengthwise. Mince the garlic. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl. Cover and let sit in the fridge for about 1 hour. Remove 30 minutes before cooking.
- Heat the oven to broil. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl. Broil 5 minutes until the flesh is cooked. Serve immediately.
SHRIMP WITH GARLIC AND OLIVE OIL
Provided by Anne Burrell
Categories appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas
- *This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
- Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
- When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
- Sooooooo yummy!
PERFECTLY FRIED SHRIMPS WITH GARLIC
Succulent shrimps fried in olive oil with caramelized garlic. I received this recipe from a Portuguese acquaintance. He learned it from his mother. A recipe with roots! You can find a live frying instruction on my Youtube channel "cooking with Dorus".
Provided by cookingwithdorus
Categories Portuguese
Time 8m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- PREPARATION (6 minutes).
- Rinse the shrimps with cold water. Let them drain in a colander.
- Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
- Fry the garlic for approximately 5 minutes on a low fire in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side. You have finished your preparation now.
- COOKING (2 minutes).
- Turn up the heat to maximum level. Put the shrimps in the cooking pan and and spread the shrimps over the bottom. Every shrimp should make full contact with the bottom.You fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The shrimps are ready when you feel resistance after pressing them. Serve immediately.
- SERVING TIPS.
- Serve the shrimps with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
- DORUS TIPS.
- Don't overcook the shrimps. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.
Nutrition Facts : Calories 397, Fat 40.9, SaturatedFat 5.6, Cholesterol 45.4, Sodium 206.1, Carbohydrate 3.3, Fiber 0.2, Sugar 0.1, Protein 5.5
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
SHRIMP WITH OLIVE OIL, GARLIC AND LIME
Provided by Margaret Jane Ross
Categories Citrus Garlic Shellfish Quick & Easy Spring Bon Appétit Texas
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.
OLIVE GARDEN MEDITERRANEAN GARLIC SHRIMP (OFFICIAL RECIPE)
This is from The Olive Gardens website - www.theolivegarden.com. Now you can make this at home as well! It is nice to find a restaurant that will give out their recipes for a limited time so we can all enjoy them!
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the fettuccine in salted water with the butter until not quite al dente.
- Drain and set aside.
- Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
- Serve at once.
Nutrition Facts : Calories 1428.5, Fat 91.3, SaturatedFat 41.5, Cholesterol 634.7, Sodium 871.2, Carbohydrate 88.9, Fiber 4, Sugar 2.9, Protein 63.6
MEDITERRANEAN GARLIC SHRIMP - OLIVE GARDEN COPYCAT
Make and share this Mediterranean Garlic Shrimp - Olive Garden CopyCat recipe from Food.com.
Provided by Maine-iac
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in pan over medium heat.
- Add red pepper flakes and garlic, cook for 1 minute.
- Add shrimp, stir and cook until done.
- Top with cheese.
- The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.
Nutrition Facts : Calories 583.9, Fat 13, SaturatedFat 2.4, Cholesterol 238.6, Sodium 666.6, Carbohydrate 83.6, Fiber 3.9, Sugar 2.2, Protein 31.8
SEARED SHRIMP WITH LEMON AND GARLIC
All you need are four ingredients-large shrimp, extra-virgin olive oil, lemons, and garlic-to make this flavorful appetizer. This versatile dish is equally delicious served piping hot or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Finely grate zest of 3 lemons. Juice all 4 lemons; strain juice, and set aside. Place shrimp in a large bowl; add lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
- Heat a large saute pan over medium heat. Add 1 tablespoon olive oil, and heat until oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in pan, being careful not to overcrowd pan. Cook until underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until other side is golden brown and shrimp is cooked through, about 1 minute. Transfer to a large serving platter. Deglaze pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour pan sauce over shrimp. Cover loosely with foil while repeating process with remaining batches, adding 1 tablespoon oil each time.
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