HOT PEPPER AND GARLIC SHRIMP
This recipe comes from Epicurious and I have not tried it yet. I'm posting it so I can have it readily accessible at a later date. If you try it I certainly hope you like it.
Provided by Luby Luby Luby
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pat shrimp dry.
- Heat oil in a large heavy skillet over moderately low heat and add garlic, red pepper flakes and sea salt.
- Cook until garlic is pale golden, about 4 to 5 minutes.
- Increase heat to moderately high and add shrimp.
- Saute' shrimp turning occasionally, about 3 to 4 minutes.
- Remove from heat and stir in lemon juice and transfer to a serving bowl.
SHRIMP WITH GARLIC AND CHILI PEPPER
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 7m
Yield 1 servings or 4 appetizer portions
Number Of Ingredients 7
Steps:
- Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
- If you want, you can add a tablespoonful or so of brandy before throwing in the wine.
GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS
A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.
Provided by Lindsey Krauss
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
- Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
- Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
- Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g
GARLICKY PEPPERS AND SHRIMP
This dinner party-worthy dish is a snap to make, simply toss together grilled sweet peppers, garlic, cayenne pepper, and jumbo shrimp.
Provided by Annacia
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and return to pan.
- Toss with 2 tablespoons of the olive oil, set aside and keep warm.
- Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat.
- Stir in peppers, onions, and garlic, stir-fry 4 to 6 minutes or until crisp-tender.
- Add shrimp and cayenne pepper.
- Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. .
Nutrition Facts : Calories 429.2, Fat 16.2, SaturatedFat 2.4, Cholesterol 191.6, Sodium 666, Carbohydrate 46.7, Fiber 2, Sugar 3.7, Protein 24.2
HOT PEPPER AND GARLIC SHRIMP
Categories Garlic Shellfish Appetizer Side Sauté Low/No Sugar Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 7
Steps:
- Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
GARLICKY ROASTED SHRIMP, RED PEPPERS AND FETA
A one pot meal. To switch it up for a Mediterranean-inspired pasta, toss the roasted shrimp mixture with 12 ounces cooked angel hair pasta and 1 Tbs fresh lemon juice. From Womens Day magazine.
Provided by Bren in LR
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. In a 1 1/2-2 quart baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon juice and 1/4 tsp each salt and pepper.
- Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12-15 minutes. Serve with the lemon wedges and sliced bread, if desired.
Nutrition Facts : Calories 291.2, Fat 15.2, SaturatedFat 5.7, Cholesterol 241.1, Sodium 2466.6, Carbohydrate 8.6, Fiber 1.5, Sugar 1.8, Protein 28.6
GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS
Make and share this Garlicky Black-Pepper Shrimp and Black-Eyed Peas recipe from Food.com.
Provided by KathyP53
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a 12" heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
- Cook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
- Heat oil in skillet over medium-high heat until it shimmers.
- Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.
Nutrition Facts : Calories 361.3, Fat 16.2, SaturatedFat 3.8, Cholesterol 125.5, Sodium 698.9, Carbohydrate 25, Fiber 5.7, Sugar 1.4, Protein 25.9
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