Best Seafood Essentials Shrimp In Garlicbutter Sauce Recipes
GARLIC BUTTER SHRIMP
Steps:
- Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
- Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g
GARLIC BUTTER SHRIMP
Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.
Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
SEAFOOD ESSENTIALS: SHRIMP IN GARLIC/BUTTER SAUCE
I love cooking with shrimp... They are easy to work with, and can be cooked in so many yummy ways. My absolute favorite way to present these shrimp is to put the skillet on a heatproof trivet, serve them with some freshly baked baguettes, and eat the shrimp while dipping the baguette into that insanely yummy sauce. When I put these on one of the sideboards in the main dining room, they are always the first thing that disappears. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seafood
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
- Gather your Ingredients (mise en place).
- Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
- Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
- When the foaming subsides, add the shrimp to the pan.
- Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
- Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
- Remove the shrimp and reserve.
- Add the garlic to the pan and stir until fragrant, about 60 seconds.
- Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
- Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
- Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
- Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
- Add the remaining butter, one tablespoon at a time.
- Stir until the butter has completely melted into the sauce.
- Return the shrimp to the pan, and combine with the sauce.
- PLATE/PRESENT
- Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
- Keep the faith, and keep cooking.
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