Best Gamberi Al Rosmarino Shrimp With Pancetta And Rosemary Recipes

SAUTEED SHRIMP WITH ROSEMARY

Sauteed Shrimp With Rosemary image

Make and share this Sauteed Shrimp With Rosemary recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
4 sprigs fresh rosemary
2 garlic cloves, sliced
4 bay leaves, broken in half
1 1/2 lbs large shrimp
1/2 lemon, juice of
salt
fresh ground black pepper
lemon wedge

Steps:

Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
Warm the ingredients over low heat for 2-3 minutes; let cool.
Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
Toss the shrimp so that it is coated with the marinade.
Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
Lightly salt and serve with lemon juice.

Nutrition Facts : Calories 304, Fat 16.5, SaturatedFat 2.4, Cholesterol 259.2, Sodium 253, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 34.8

ROSEMARY GARLIC SHRIMP

Rosemary Garlic Shrimp image

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chili pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Gamberi in Padella (Garlicky Pan-Roasted Shrimp) image

Provided by Julia Della Croce

Categories Garlic Sauté Low/No Sugar Wheat/Gluten-Free Shrimp

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound large shrimp, peeled
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
2 large cloves garlic, finely chopped or passed through a garlic press
pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

Steps:

Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.