Yield Makes 2 servings Number Of Ingredients 13 Steps:
Remove from heat and garnish with: Chopped fresh cilantro Serve hot over Lime-Scented Rice .
Time 10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
INSTRUCTIONS. Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp. Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp. Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
To make the garlic compound butter–in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended. Pour into a ramekin. Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving. To make the shrimp–in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt. Add the shrimp and toss to coat. Refrigerate for 30 minutes to 1 hour. Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it. Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color. Remove from the heat. Sprinkle with the pepper and the remaining 2 teaspoons parsley. Bring the hot skillet directly to the table, placing it on a heavy trivet. Place the ramekin of compound butter in the center of the skillet. With your fingers, peel each shrimp and dunk it into the compound butter.
Number Of Ingredients 6 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.
