Great Big Giant Enormous Garlic Shrimp Recipes

Steps:

• In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
• Refrigerate for 1 hour.
• Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
• TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
• Serve with steak or pasta with a white sauce.
• I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

Steps:

• Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

Steps:

• Toss the shrimp with the salt, pepper and garlic powder. Add 1/2 cup of the garlic, stir in the olive oil and mix well.
• Heat a skillet over high heat and add the shrimp, melted butter and the remaining garlic. Cook until done, making sure not to overcook the shrimp, 3 to 4 minutes. Just before the shrimp finish cooking, add the Shaoxing wine.
• Squeeze some fresh lemon over the shrimp and serve.

Steps:

• Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
• Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
• Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
• Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

Steps:

• Cook bacon in large skillet over medium heat until crisp. Place on paper towel to drain.
• Over medium heat, in hot drippings, cook onion, bell pepper, and celery for 5 minutes or until tender.
• Stir in garlic and cook for one more minute.
• Add tomatoes with juice, bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce.
• Heat to boiling, then reduce to low and simmer for 20 minutes.
• Add shrimp and crumble in the bacon.
• Cook for 10 minutes or until shrimp are opaque.
• Remove bay leaf before serving.