Best Garlic And Rosemary Shrimp Recipes

Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic image

Provided by JackieOhNo

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 lbs jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15 ounce) can cannellini beans, rinsed and drained
4 teaspoons olive oil
1 thinly sliced garlic clove
1/8 teaspoon salt
4 slices ciabatta (1/2-inch thick)

Steps:

Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

Spicy Shrimp with Garlic, Basil, and Rosemary image

Provided by Martha Stewart

Number Of Ingredients 16

Salt and pepper
1 pound penne pasta
1 tablespoon plus 1/4 cup extra-virgin olive oil
8 garlic cloves, cut into matchsticks, plus 1 more for pressing
1 tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno chiles, seeded and finely diced
1/2 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
1 tablespoon tamari sauce
2 teaspoons Worcestershire sauce
2 tablespoons medium sherry
2 teaspoons sugar
1/3 cup pitted and halved black olives

Steps:

Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.

Garlic and Rosemary Shrimp image

Provided by ellie_

Categories < 60 Mins

Time 50m

Yield 12 appetizer servings, 4-6 serving(s)

Number Of Ingredients 13

3 lbs unpeeled medium shrimp
1/4 cup butter or 1/4 cup margarine
1/4 cup olive oil
1 large head of garlic, the whole thing, peeled and separated into cloves
1 cup white wine
1/4 cup white wine vinegar
1/4 cup lemon juice
4 dried hot red chili peppers
3 bay leaves
3/4 teaspoon salt
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon dry crushed red pepper

Steps:

Peel shrimp, leaving tails on and set aside.
In a large skillet melt butter and oil over medium high heat. Add garlic cloves to butter/oil mixture and sauté for 2-4 minutes.
Stir in wine and next 8 ingredients (vinegar- crushed red pepper). Bring to a boil, stirring occasionally for 10 minutes or until reduced by half.
Add half of the shrimp cooking 5 minutes or until shrimp turns pink.
Remove shrimp from pan with slotted spoon and set aside.
Cook remaining shrimp for 5 minutes or until shrimp turns pink.
Strain broth.
Serve shrimp with strained broth, if desired.

Nutrition Facts : Calories 649.8, Fat 31, SaturatedFat 10.3, Cholesterol 548.9, Sodium 1027.9, Carbohydrate 9.1, Fiber 0.6, Sugar 1.3, Protein 70.1

GARLIC AND ROSEMARY SHRIMP image

Yield 4-6 servings

Number Of Ingredients 14

1 pound peeled, deveined medium-size fresh shrimp
2 tablespoons butter
2 tbs extra virgin olive oil
1 large garlic bulb
1/2 cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

Steps:

Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated and garlic is softened. At this point you can turn off the heat and wait to continue until just ready to serve. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Garnish, if desired. Note: If serving over pasta, remove bay leaves. Yield 4 servings with pasta as main dish, about 6 as appetizer