Time 25m Yield about 2-1/2 dozen. Number Of Ingredients 5 Steps:
Peel and devein shrimp, leaving tails on., In a large skillet over medium heat, cook garlic and pepper flakes in butter for 1 minute. Add shrimp; cook and stir until shrimp turn pink. Remove from the pan and set aside. Add wine to the pan; cook until liquid is reduced by half. Return shrimp to skillet; heat through.
Time 20m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet. To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp. Bake until the shrimp is opaque and the butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a medium bowl, combine the garlic, wine, broth, oil, salt, and red-pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes. Coat a large nonstick skillet with nonstick spray and warm over medium high heat. Add the bell bell pepper and cook for 1 minute to soften slightly. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for 1 to 2 minutes longer, or until the shrimp are opaque. In a cup, dissolve the cornstarch in the remaining 1 tablespoon marinade. Push the shrimp to the side of the pan and stir the cornstarch into the sauce is slightly thickened. Mix with the shrimp and serve immediately.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Place shrimp in a medium bowl and sprinkle with cornstarch and salt. Toss the shrimp and let stand for 10 minutes. Meanwhile prepare the sauce. Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl. Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok. add shrimp and stir-fry until pink, about 2 minutes. Add the onion, garlic and chiles and cook about 30 seconds. Add the sauce and cook, stirring, until heated through, about 30 seconds. Serve.
