SHRIMP WITH GARLIC AND OLIVE OIL
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!
SHRIMP OLIVIER
Morales insists it's not a Russian party without this retro seafood salad on the table.
Provided by Chef Bonnie Morales
Time 35m
Number Of Ingredients 11
Steps:
- Cook potatoes in a large pot of boiling salted water until just tender, 6-8 minutes. Remove with a slotted spoon; let cool.
- Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
- Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
- Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.
SHRIMP WITH OLIVE OIL AND GARLIC
For garlic lovers! This recipe comes from a cookbook from a Restaurant Management course I took in university. I've been making it on a regular basis ever since. I usually serve this over a bed of rice, or on those lazy nights I skip the rice and soak up the sauce with slices of bread
Provided by EastCoastKate
Categories One Dish Meal
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.
Nutrition Facts : Calories 884.5, Fat 61.9, SaturatedFat 8.4, Cholesterol 630, Sodium 3996.9, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 69.2
SAUTéED SHRIMP WITH CAPERS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 6
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
- Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
SHRIMP BATHED IN OLIVE OIL AND LEMON
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course
Time 20m
Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
- Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
- Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.
MARINATED SHRIMP AND OLIVES
This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.-Carol Gawronski, Lake Wales, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.
Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 292mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
SHRIMP WITH ORZO, OLIVES AND FETA
I THINK this came from the local Sunpapers, years ago -- I have been making it so long!It is quick, easy, VERY tasty, and pretty to serve, especially if you have an Italian or Greek decorated platter. Add salt and pepper to taste. (You can save time and effort by using cooked shrimp, but if you have raw, first saute in a few Tbsp. of butter and olive oil.)
Provided by NurseJaney
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo according to directions, drain well.
- In a large serving bowl, combine shrimp, tomatoes, cheese, vinegar, lemon juice, scallions, oregano, salt and pepper.
- Toss well.
- Add orzo and stir to mix.
- Garnish with kalamata olives, if desired.
Nutrition Facts : Calories 594.6, Fat 7.9, SaturatedFat 3.9, Cholesterol 163, Sodium 909.7, Carbohydrate 94, Fiber 5.3, Sugar 8.3, Protein 34.7
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