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.
Time 20m Yield 2 servings Number Of Ingredients 8 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!
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.
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!
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!
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!
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.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
More about “shrimp with garlic and olive oil recipes”
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.
