Sizzling Garlic Shrimp 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:

• For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
• Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
• For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
• Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

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:

• Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
• One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
• Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
• Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
• Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
• Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
• Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.

Steps:

• Heat the oven to its MAX!
• Put the olive oil in an individual oven proof dish (I use Spanish earthenware but anything capable of taking high temparatures will do).
• Heat the oil in the oven until smoking!
• Throw in all ingredients and stir quickly.
• Serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink.
• Serve with lemon quarters and plenty of good bread to soak up the juices.
• This dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc.