Spanish Style Shrimp With Garlic Recipes

Steps:

• Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

Steps:

• In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
• Add the garlic and cook, stirring, until it is pale golden.
• Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
• Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
• Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
• Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
• Serve at room temperature.

Steps:

• Thinly slice garlic.
• Combine oil, garlic, paprika, salt, pepper, and pepper flakes in the slow cooker and cook on high for half an hour.
• Add shrimp, stir, cover, and continue cooking until shrimp are opaque, 20-30 minutes, stirring every 10 minutes.
• Transfer to a serving dish and sprinkle with parsley before serving.

Steps:

• In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
• Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
• Cook the shrimp until opaque and just firm.
• Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.

Steps:

• About ½ hour before cooking, season shrimp well with salt.
• Place shrimp on paper towels; let rest.
• When ready to cook, add olive oil to a large sauté pan over med-high heat.
• Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn't brown.
• Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil.
• Cook, tossing, until the shrimp are just done-no more than 2 minutes.
• As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well.
• Remove from heat; add salt to taste.
• Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.

Steps:

• Heat oil in large nonstick fry pan.
• Add onion and bell pepper, sauté 4 minutes.
• Stir in remaining ingredients except shrimp, bring to simmer and cook 2 minutes.
• Add shrimp and, stirring often, cook 2 minutes or until cooked through.